use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Parmesan Vegetables with Poached Salmon

Be the first to rate this

Has average rating

Total rating count

  • Cooking time20 min
  • Prep time10 min
  • Servings4
recipe image Parmesan Vegetables with Poached Salmon


  • 1/4 cup (60 mL) grated Pecorino Romano cheese
  • 1/4 tsp. (1 mL) garlic powder
  • 1 small onion, sliced into 1/4-inch (6 mm) rings
  • 3 zucchini and/or yellow squash, cut into 1/4-inch (6 mm) slices (about 3-1/2 cups/875 mL)
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 cup (250 mL) fat free reduced sodium chicken broth
  • 4 salmon fillets (about 4 oz./125 g ea.)
  • 1/2 tsp. (2 mL) grated lemon peel
  • 1/4 tsp. (1 mL) salt

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Combine cheese, garlic powder, onion and zucchini in large bowl; set aside.
  2. Melt Becel® Buttery Taste margarine in large nonstick skillet over medium heat and cook vegetables in a single layer, turning once, until tender and golden, about 10 minutes, working in batches if needed. Remove from skillet and keep warm.
  3. Add salmon fillets, chicken broth, grated lemon peel, along with any remaining cheese mixture in bowl, to same skillet, sprinkle with salt, and cook covered until salmon flakes with a fork, about 6 minutes. Remove salmon to serving platter. Reduce liquid by half.
  4. To serve, arrange vegetables on salmon, then drizzle with sauce. Season, if desired, with freshly ground black pepper and lemon wedges.
*Becel® Gold in Quebec.

How would you rate this recipe?