Gluten Free Basil Salmon And Julienne Vegetables Recipe

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)

Preparation

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.

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