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Basil Salmon and Julienne Vegetables (Gluten Free)

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Looking for a colourful seafood dinner? Then check out this great salmon and veggie dish that's ready in 25 minutes.
Created Dec 17, 2012
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Ingredients

  • Non stick cooking spray, without flour
  • 1 tsp (5 mL) olive, canola or soybean oil
  • 1 bag (500 g) frozen bell pepper and onion stir fry vegetable blend
  • 1 medium zucchini, cut into julienne (matchstick-size) strips
  • 1 salmon fillet (1 lb/500 g), cut into 4 pieces
  • 2 tbsp (30 mL) chopped fresh basil leaves
  • 1/2 tsp (2 mL) seasoned salt
  • 1 tsp (5 mL) lemon pepper seasoning
  • 1/4 cup (50 mL) chicken broth

Steps

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

210 Calories, 7g Total Fat, 23g Protein, 12g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
210
Total Fat
7g
Saturated Fat
2g
Cholesterol
65mg
Sodium
390mg
Total Carbs
12g
Dietary Fiber
2g
Sugars
6g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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