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Gluten-Free Basil Salmon and Julienne Vegetables
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Prep Time:
15 minutes
Total Time:
25 minutes
Vibrant one-pan salmon and veggie dinner made with Progresso™ broth, ready in just 25 minutes.
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)
Instructions:
  • Coat a 12-inch skillet with cooking spray, omitting flour, then add oil and heat over medium heat. Cook the bell pepper stir-fry for 2 minutes, stirring occasionally, before adding the zucchini.
  • Nestle the salmon, skin side down, in the skillet among the vegetables. Season generously with basil, seasoned salt, and lemon-pepper seasoning. Drizzle broth over everything in the skillet.
  • Lower the heat to medium-low, cover, and gently cook for 8 to 10 minutes until the salmon easily flakes with a fork. Use a slotted spoon to remove the salmon and vegetables from the skillet.

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