Best Basil Salmon And Julienne Vegetables Recipes

GLUTEN-FREE BASIL SALMON AND JULIENNE VEGETABLES

Gluten-Free Basil Salmon and Julienne Vegetables image

Looking for a colorful seafood dinner using Progresso™ broth? Then check out this great salmon and veggie dish that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

Cooking spray without flour
1 teaspoon olive, canola or soybean oil
1 bag (1 lb) frozen bell pepper and onion stir-fry
1 medium zucchini, cut into julienne (matchstick-size) strips
1 salmon fillet (1 lb), cut into 4 pieces
2 tablespoons chopped fresh basil leaves
1/2 teaspoon seasoned salt
1 teaspoon gluten-free lemon-pepper seasoning
1/4 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

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.
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.
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.

Nutrition Facts : Calories 250, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 6 g, TransFat 0 g

BASIL SALMON AND JULIENNE VEGETABLES

Basil Salmon and Julienne Vegetables image

How to make Basil Salmon and Julienne Vegetables

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 tablespoon butter or margarine
1 bag (1 lb) frozen bell pepper and onion stir-fry
1 medium zucchini, cut into julienne (matchstick-size) 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)

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.
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.
Cover and 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.