• 1 tablespoon butter or margarine
  • 1 bag (1 lb) frozen bell pepper and onion stir-fry
  • 1 medium zucchini, cut into julienne (matchstick-size) 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)


1. In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper stir-fry. Cook and stir 2 minutes. 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. Cover 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.



High Altitude (3500-6500 ft): No change.

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