Poached Salmon and Veggies

By Tonya_Speed

NUTRITION per serving: 200 Calories; 5g Fat; 27g Protein; 9g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable. Points: 4

Ingredients

• 3/4 cup low sodium chicken broth
• 1/4 cup white wine
• 2 cups chopped tomato
• 1 cup chopped yellow onion
• 1 medium zucchini, sliced
• 1 clove garlic, pressed
• 2 teaspoons Italian seasoning
• Black pepper, to taste
• 4 (4-oz.) skinless salmon fillets
• 2 tablespoons grated Parmesan cheese (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet with a tight-fitting lid, combine first 8 ingredients (broth through pepper) over medium-high heat. Cover and bring to a boil. Using a wooden spoon, move the vegetables aside and add the salmon fillets. Reduce heat to medium, cover and gently simmer until the fish is opaque and firm throughout, about 8 to 10 minutes. Place salmon on dinner plates and spoon vegetables on top; sprinkle with Parmesan cheese if desired.

SERVING SUGGESTION: Steamed red skinned potatoes and steamed asparagus.
GLUTEN FREE: Make sure chicken broth is gluten free.