Crab Topped Roasted Salmon
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WHAT YOU'LL NEED
- 1 medium lemon, halved
- 8 ounces (227 g) crab meat or imitation crab meat
- 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
- 1 Knorr® Vegetable Bouillon Cube, crumbled
- 1 -lb. (450 g) salmon fillet
- 2 zucchini or yellow squash, sliced 1/4-inch thick, (about 4 cups/1 L)
- 1 Tbsp. (15 mL) thinly sliced basil
NUTRITIONAL INFORMATION
Amount per serving
Calories440
Calories from Fat250
Total Fat28 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol110 mg
Sodium990 mg
Total Carbs5 g
Dietary Fiber1 g
Sugars2 g
Protein40 g
Vitamin A15 %
Vitamin C35 %
Calcium15 %
Iron6 %
Vegetable Bouillon Cubes
Knorr cubes and instant stock mixes are easy to use, quick to dissolve and add rich deep flavour to your soups, stews, sauces, gravies and risottos. View details
Let's Get Cooking
- 1 Squeeze 1 teaspoon (5 mL) juice from 1 lemon half. Slice remaining half and set aside.
- 2 Preheat oven to 425`F (220 C). Combine crab, Hellmann's® Real Mayonnaise and Parmesan cheese in small bowl; set aside. Melt margarine in microwave-safe bowl; whisk in crumbled Knorr® Vegetable Bouillon Cube until dissolved.
- 3 Place salmon in shallow baking dish or in bottom of broiler pan. Brush salmon with 1 teaspoon (5 mL) Bouillon mixture, then top with crab mixture. Combine remaining bouillon mixture with 1 teaspoon (5 mL) lemon juice and toss with zucchini. Place in baking dish around salmon.
- 4 Bake 25 to 30 minutes until salmon flakes with a fork. Garnish with sliced lemon and basil.
