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–+ servings

Salmon With Basil And Julienne Vegetables

Couverts4
Deel op Facebook Print Recipe

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
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Course; Fish / Main Course / One Pot Dinner