Basil Salmon and Julienne Vegetables

From stove to table in less than 30 minutes, this from-the-sea main dish is colorful and nutritious.

  • prep time 15 min
  • total time 25 min
  • ingredients 8
  • servings 4

Ingredients

1
tablespoon butter or margarine
1
bag (1 lb) frozen bell pepper and onion stir-fry
1
medium zucchini, cut into julienne (matchstick-size) strips
4
salmon fillets (4 to 5 oz each)
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 In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. 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 Cover and cook over medium-low heat 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    45%;
    Calcium
    4%;
    Iron
    8%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 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.
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