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Basil Salmon and Julienne Vegetables (Gluten Free)

Basil Salmon and Julienne Vegetables (Gluten Free)
  • Prep 15 min
  • Total 25 min
  • Servings 4
Looking for a colourful seafood dinner? Then check out this great salmon and veggie dish that's ready in 25 minutes.
December 17, 2012

Ingredients

  • Non stick cooking spray, without flour
  • 1 tsp (5 mL) olive, canola or soybean oil
  • 1 bag (500 g) frozen bell pepper and onion stir fry vegetable blend
  • 1 medium zucchini, cut into julienne (matchstick-size) strips
  • 1 salmon fillet (1 lb/500 g), cut into 4 pieces
  • 2 tbsp (30 mL) chopped fresh basil leaves
  • 1/2 tsp (2 mL) seasoned salt
  • 1 tsp (5 mL) lemon pepper seasoning
  • 1/4 cup (50 mL) chicken broth

Steps

  • 1
    Spray 12-inch skillet with cooking spray without flour; add oil and heat over medium heat. Add bell pepper stir-fry; cook 2 minutes, stirring occasionally. 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
    Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.

  • COOKING GLUTEN FREE? :¬†Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 4 servings
Calories
210
Total Fat
7g
Saturated Fat
2g
Cholesterol
65mg
Sodium
390mg
Total Carbs
12g
Dietary Fiber
2g
Sugars
6g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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