Basil Salmon and Julienne Vegetables

Basil Salmon and Julienne Vegetables

The freezer case holds the secret for making this dish extra fast because the veggies in the bell pepper and onion stir-fry mixture are already cut up. 4 servings

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

Cooking spray
1
teaspoon olive, canola or soybean oil
1
bag (1 lb) frozen bell pepper and onion stir-fry
1
medium zucchini, cut into julienne (matchstick-size) strips
1
salmon fillet (1 lb), cut into 4 pieces
2
tablespoons chopped fresh basil leaves
1/2
teaspoon seasoned salt
1
teaspoon lemon-pepper seasoning
1/4
cup Progresso® chicken broth (from 32-oz carton)
  1. Spray 12-inch skillet with cooking spray; add oil and heat over medium heat. Add bell pepper stir-fry; cook 2 minutes, stirring occasionally. Stir in zucchini.
  2. Place salmon, skin side down, in skillet, pushing down into vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning. Pour broth over salmon and vegetables.
  3. Reduce heat to medium-low. Cover; cook 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 390mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.