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Prep Time
10 mins
Total Time
40 mins


3 tbsp
olive oil, divided
15 mL
medium onion, diced
2 to 3
large garlic cloves, minced
1/2 cup
chicken or fish stock
125 mL
1/2 cup
white wine
125 mL
can diced tomatoes
14 oz
2 tbsp
tomato paste
30 mL
1 tsp
dried oregano
5 mL
pinch cayenne pepper
2 tbsp
finely chopped fresh parsley
30 mL
2 tbsp
orange juice
30 mL
salt and pepper to taste
salmon fillets
5 oz/150 g each
1 1/2 lb
fresh clams, rinsed
750 g
1 1/2 lb
fresh mussels, rinsed and cleaned
750 g
7 oz
cooked salad shrimp


Step 1
Heat 1 tbsp (15 mL) oil in a 12-in/30-cm wide saucepan over medium-high heat. Add onion and garlic and cook 3 to 4 min. to soften. Stir in stock, wine, tomatoes, tomato paste, oregano and cayenne. Simmer 5 min., then remove from heat.
Step 2
Preheat the oven to 375˚F (190 C). Place the salmon on a parchment paper-lined baking sheet. Drizzle with remaining oil and orange juice. Season with salt and pepper. Bake 15 min., or until cooked through.
Step 3
Meanwhile, return saucepan with wine mixture to medium-high heat. When simmering, season with salt and pepper. Add clams, mussels and shrimp. Cover and cook until clams and mussels open, and the shrimp are heated through, about 3 min. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking.
Step 4
Divide saucepan mixture into 8 shallow bowls and a piece of salmon to each. Sprinkle with parsley to serve.


Dinner Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Saturated Fat:
3 g
7 g
1 g
125 mg
38 g
220 mg