Crab Topped Roasted Salmon

Time & Servings
4 servings
45 minutes ready time =
15 minutes preparation +
30 minutes cooking
Ingredients
  • 1 medium lemon, halved
    Lemons ~ 2KG
    $9.71 • Ea
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  • 8 ounces crab meat or imitation crab meat
    Clover Leaf's Crab Delectables Flake Style 1.2KG
    $13.59 • Ea
  • 1/4 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real Light 1.8L
    $7.83 • Ea
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  • 1/4 cup grated Parmesan cheese
    Kraft Parmesan Cheese Grated 680G
    $16.19 • Ea
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  • 2 Tbsp. Becel® Buttery Taste margarine*
    Becel Margarine Original (2PK) 2.44KG
    $12.54 • Ea
  • 1 Knorr® Vegetable Bouillon Cube, crumbled
  • 1 -lb. salmon fillet
    Kirkland Farmed Atlantic Salmon Fillet Skinless ~ 2KG
    $44.64 • Ea
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  • 2 zucchini or yellow squash, sliced 1/4-inch thick, (about 4 cups/1 L)
    Extra Fancy Zucchini ~ 2LB
    $6.47 • Ea
  • 1 Tbsp. thinly sliced basil
Directions
  • Squeeze 1 teaspoon (5 mL) juice from 1 lemon half. Slice remaining half and set aside.
  • 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.
  • 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.
  • Bake 25 to 30 minutes until salmon flakes with a fork. Garnish with sliced lemon and basil.
  • *Becel Gold in Quebec
  • Tip: This elegant and easy one-pan dish is perfect for entertaining!