GLUTEN-FREE BASIL SALMON AND JULIENNE VEGETABLES
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
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
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
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
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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