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Crab Topped Roasted Salmon

Time & Servings
4 servings
45 minutes ready time =
15 minutes preparation +
30 minutes cooking
  • 1 medium lemon, halved
    Pledge Lemon Fresh Aerosol 275G
    $7.31 • Ea
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  • 8 ounces crab meat or imitation crab meat
    Clover Leaf Crabmeat Chunk 120G
    $6.09 • Ea
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  • 1/4 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Half The Fat Light 750ML
    $6.09 • Ea
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  • 1/4 cup grated Parmesan cheese
    Kraft Parmesan Cheese Shredded 250G
    $7.31 • Ea
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  • 2 Tbsp. Becel® Buttery Taste margarine*
    Becel Margarine Salt Free 907G
    $7.31 • Ea
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  • 1 Knorr® Vegetable Bouillon Cube, crumbled
  • 1 -lb. salmon fillet
    High Liner Wild Pacific Salmon Fillets 454G
    $14.63 • Ea
  • 2 zucchini or yellow squash, sliced 1/4-inch thick, (about 4 cups/1 L)
    Squash Zucchini 1EA
    $2.03 • Ea
  • 1 Tbsp. thinly sliced basil
    Basil 20G
    $4.87 • Ea
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  • 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!