OCT image 30

SALMON-POTATO SKILLET

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

25 minutes

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1 CAN (14.5 OZ) CHICKEN BROTH

½ CUP WATER

1 LB RED-SKINNED POTATOES

1 RED BELL PEPPER

4 CENTER-CUT PIECES SALMON FILLET (5 TO 6 OZ EACH)

image CUP EACH THINLY SLICED WHITE AND GREEN PART OF SCALLIONS (KEEP SEPARATE)

2 TBSP CREAMY MUSTARD SPREAD (SUCH AS DIJONNAISE)

Bring broth and water to a boil in a large, deep nonstick skillet with a lid.

Meanwhile, scrub and thinly slice potatoes. Add to broth; return to a gentle boil and cook 10 minutes.

While potatoes cook, halve, core and thinly slice red pepper. Place salmon on potatoes; top with pepper strips and white part of scallion. Bring to a simmer; cover and cook 10 minutes or until salmon is cooked through and potatoes are tender. Remove skillet from heat.

Using a slotted spoon, transfer salmon, vegetables and potatoes to dinner plates. Add mustard and green part of scallion to liquid in skillet; stir until blended. Spoon over salmon.

PER SERVING

CALORIES 407 TOTAL FAT 19G SATURATED FAT 3G CHOLESTEROL 92MG SODIUM 584MG

TOTAL CARBOHYDRATES 25G DIETARY FIBER 3G PROTEIN 34G