Salmon With Basil And Julienne Vegetables
Equipment
- nonstick skillet 12-inch
Ingredients
- 1 tablespoon butter
- 1 bag 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
- ½ teaspoon seasoned salt
- 1 teaspoon lemon-pepper seasoning
- ¼ cup chicken broth
Instructions
- 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.
- Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork.
- Using slotted spoon, remove salmon and vegetables from skillet.
Notes & Wine Advice
Quick Variation:
If you don’t have the bell pepper stir-fry mixture, use 2 cups mixed cut-up fresh bell peppers and onions.
Nutrition values
Calories: 240 kcal