1In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.
2Place 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.
3Cover 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.