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Roasted Salmon Steaks with Mussels and Lemony Cream Sauce

4 servings


Gluten Free Low Sodium No Added Sugars

Nutritional Facts Per Serving

30.3 g
3.5 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 446
  • Fat 34.1 g
    • Saturated   13 g
    • + Trans 
  • Cholesterol 139 mg
  • Sodium   140 mg
  • Carbohydrate 3.5 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 30.3 g
    • Vitamin A 18 %
    • Vitamin C 20 %
    • Calcium 5 %
    • Iron 10 %


Preheat the oven to 425 degrees F. Line a shallow baking dish with parchment paper. Set in the fish in a single layer. Drizzle with the oil; season with salt and pepper. Bake 12 to 15 minutes, or until just cooked through. While the fish cooks, place the lemon juice in a small skillet, set over medium heat and reduce by half. Add the whipping cream and reduce it by half. Add the dill, mussels and salt and pepper to taste. Cover and cook until the mussels open, about 2 to 3 minutes.

When cooked, divide the salmon among 4 plates; divide and arrange the mussels around the salmon and spoon over the sauce. Garnish with dill sprigs and serve.

Serving Suggestions

A sauteed mix of sliced asparagus, thin-cut carrots and strips of red bell pepper would make a colourful side dish to serve alongside the salmon and mussels. For a starch, try mashed potatoes, boiled new potatoes or the Saffron Rice found in our website recipe collection.

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