Basil Salmon and Julienne Vegetables

 

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.