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Basil Salmon and Julienne Vegetables

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  • Prep 15 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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by Qué Rica Vida Cocina
Updated Feb 24, 2010
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Ingredients

  • 1 tablespoon canola or olive oil
  • 1 bag (1 lb) frozen bell pepper and onion stir-fry
  • 2 medium zucchini, cut into julienne (matchstick) 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)

Directions

  • 1
    In 12-inch nonstick skillet, heat oil over medium heat until hot. 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; 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.

Expert Tips

  • tip 1
    If you don't have the bell pepper stir-fry mixture, use 2 cups mixed cut-up fresh bell peppers and onions.
  • tip 2
    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.

Nutrition Information

260 Calories, 10g Total Fat, 27g Protein, 14g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
400mg
17%
Potassium
1030mg
30%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
11%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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