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Roasted Garlic and Asiago Medallions with Salmon and Spring Vegetables

Roasted Garlic and Asiago Medallions with Salmon and Spring Vegetables

Time Involved
< 30 min
# of Ingredients
Skill Level
1 (300g) 
Package OLIVIERI® Roasted Garlic & Asiago Medallions
1 tbsp (15mL) 
Olive oil
Leeks, white and pale green parts only, sliced lengthwise, washed and cut into ½ inch (1 cm) pieces
1 cup (250mL) 
Thinly sliced fennel bulb
1 cup (250mL) 
Snow peas about 20 - 25, fibrous strip removed
¼ cup (50mL) 
Dry white wine
½ lb (250g) 
Fresh salmon fillet
1 (300mL) 
Tub OLIVIERI® Alfredo Sauce OR OLIVIERI® Light Alfredo Sauce

HEAT olive oil in a sauté pan over medium heat. Add leeks, fennel and snow peas. Sauté for 2-5 minutes until tender crisp. Remove from pan and set aside.

ADD wine to pan and reduce heat to medium-low. Place salmon filet in centre of pan. Cover and poach for 7 minutes or until the fish reaches an internal temperature of 140°F (60°C). Meanwhile, cook pasta in a large pot of boiling salted water for 3-4 minutes.

REMOVE fish from pan, remove skin and discard. Gently flake salmon with a fork and return to pan.

ADD Alfredo sauce and vegetables, stirring gently to heat through.

DRAIN pasta and combine with sauce mixture.

TOP with freshly grated lemon zest.

TIP: Use only the pale green and white part of the leek. Begin by cutting the leek in half lengthwise. Cut the leek crosswise into half moons and soak in a large bowl of water to remove dirt. Skim the surface of the water to retrieve the leeks, leaving the dirt in the bottom of the bowl.

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