Basil Salmon and Julienne Vegetables

Name: Basil Salmon and Julienne Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bag frozen bell pepper and onion stir-fry; 1 Tbsp butter or margarine; 59 milliliters chicken broth (from 32-oz carton); 2 Tbsps chopped fresh basil leaves; 1 teaspoon lemon-pepper seasoning; 454 grams salmon fillets each); 1 teaspoons seasoned salt; 1 medium zucchini, cut into julienne (matchstick-size) strips

Basil Salmon and Julienne Vegetables is a gluten free, primal, and fodmap friendly main course. One serving contains 232 calories, 24g of protein, and 11g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of basil leaves, butter, salmon fillets, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In 12-inch nonstick skillet, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.

Ingredients you will need

Bell Pepper

Zucchini

Place salmon, skin side down, in skillet, pushing down into vegetables if necessary.

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Vegetable

Salmon

Equipment you will use

Frying Pan

Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning.

Ingredients you will need

Lemon Pepper

Seasoned Salt

Vegetable

Salmon

Basil

Pour broth over salmon and vegetables.

Ingredients you will need

Vegetable

Salmon

Broth

Cover and cook over medium-low heat 8 to 10 minutes or until salmon flakes easily with fork.

Ingredients you will need

Salmon

Remove salmon and vegetables from skillet with slotted spoon.

Ingredients you will need

Vegetable

Salmon

Equipment you will use

Slotted Spoon

Frying Pan

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

454grams

bag frozen bell pepper and onion stir-fry 1Tbsp

butter or margarine 59milliliters

chicken broth (from 32-oz carton)2Tbsps

chopped fresh basil leaves 1teaspoon

lemon-pepper seasoning 454grams

salmon fillets each)1teaspoons

seasoned salt 1medium

zucchini, cut into julienne (matchstick-size) strips

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.