Honey-Dijon Salmon with Mushroom, Celery & Parmesan Salad
Cook salmon according to seafood steamer bag instructions.
Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.