Basil Salmon and Julienne Vegetables from the Pillsbury site!
From stove to table in less than 30 minutes, this from-the-sea main dish is colorful and nutritious.
Prep Time: 15 Min
Total Time: 25 Min
Makes: 4 servings
tablespoon butter or margarine
bag (1 lb) frozen bell pepper and onion stir-fry
medium zucchini, cut into julienne (matchstick-size) strips
salmon fillets (4 to 5 oz each)
tablespoons chopped fresh basil leaves
teaspoon seasoned salt
teaspoon lemon-pepper seasoning
cup Progresso® chicken broth (from 32-oz carton)
1In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.2Place 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.3Cover 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.
on May. 10, 2012 at 12:11 PM