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Basil Salmon and Julienne Vegetables (Gluten Free)

Name: Basil Salmon and Julienne Vegetables (Gluten Free)
Prep time: 15 min
Total time: 25 min
Yield: 4
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

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.