Basil Salmon and Julienne Vegetables

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you don't have the bell pepper stir-fry mixture, use 2 cups mixed cut-up fresh bell peppers and onions.
How-To
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:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 410mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 26g;
Percent Daily Value*:
    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.