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Basil Salmon and Julienne Vegetables

 10 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

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

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)

Directions

  • 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.

Expert Tips

If you don't have the bell pepper stir-fry mixture, use 2 cups mixed cut-up fresh bell peppers and onions.

If you purchase one large salmon fillet, just cut it into serving-size pieces before cooking. You can leave the skin on, if you like. You can also use salmon steaks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
80mg
27%
Sodium
410mg
17%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
9%
Sugars
3g
3%
Protein
26g
26%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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