Basil Salmon and Veggies

By Tonya_Speed

NUTRITION per serving: 188 Calories; 6g Fat; 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 1 tablespoon butter
• 1 (16-oz.) bag frozen bell pepper and onion stir-fry
• 1 large zucchini, julienned
• 6 (4-oz.) salmon fillets
• 3 tablespoons chopped fresh basil leaves
• 3/4 teaspoon seasoned salt
• 1 1/2 teaspoons lemon pepper
• 3/4 cup low sodium chicken broth

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Melt the butter in a large skillet with a tight-fitting lid over medium heat. Add bell pepper and onion stir-fry; cook and stir for 2 minutes. Stir in zucchini. Place salmon in skillet, skin side down, pushing it down into the vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper then pour broth on top. Cover and cook over medium-low heat for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon and vegetables from skillet with a slotted spoon and serve.

SERVING SUGGESTION: Steamed new potatoes and steamed green beans tossed with butter and slivered almonds.
VEGETARIAN: Use extra-firm tofu and vegetable broth.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure seasoned salt, lemon pepper and chicken broth are gluten free.