From stove to table in less than 30 minutes, this from-the-sea main dish is colorful and nutritious.
tablespoon butter or margarine
bag (1 lb) frozen bell pepper and onion stir-fry
medium zucchini, cut into julienne (matchstick-size) strips
salmon fillets (4 to 5 oz each)
tablespoons chopped fresh basil leaves
teaspoon seasoned salt
teaspoon lemon-pepper seasoning
cup Progresso™ chicken broth (from 32-oz carton)
In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.