Basil Salmon And Julienne Vegetables Recipes

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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

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



Basil Salmon image

Homemade pesto adds instant flair to these tasty salmon fillets. While they bake in the oven, you can assemble the simple green salad.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups fresh basil leaves
3 tablespoons plus 2 teaspoons olive oil
1-1/2 teaspoons minced garlic
3/4 teaspoon pepper
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon plus 4 teaspoons shredded Parmesan cheese, divided
4 salmon fillets (6 ounces each)

Steps:

  • For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped. , Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.) , Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 205 calories, Fat 18g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

BASIL SALMON AND JULIENNE VEGETABLES



Basil Salmon and Julienne Vegetables image

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon canola or olive oil
1 bag (1 lb) frozen bell pepper and onion stir-fry
2 medium zucchini, cut into julienne (matchstick) 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, heat oil over medium heat until hot. 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; 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.

Nutrition Facts : Calories 260, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

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