Hands-On Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4
1 cup chicken stock
1 cup halved cherry tomatoes
1/4 cup diced green peppers
1/2 cup thinly sliced yellow onion
1 cup thinly sliced mushrooms
1/2 cup thinly sliced zucchini
1 teaspoon minced garlic
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (6-ounce) skinless salmon fillets, about 1" thick each
2 tablespoons grated Parmesan cheese
1. Combine the stock, tomatoes, peppers, onion, mushrooms, zucchini, garlic, seasoning, salt, and pepper in a large skillet over medium-high heat. Cover and bring to a boil.
2. Use a spatula to move the vegetables aside and carefully add the salmon fillets. Reduce the heat to medium, cover, and gently simmer until the fish is opaque and firm throughout when tested with a fork.
3. Use a slotted spatula to transfer the salmon to serving plates. Spoon the vegetable mixture over the fish and sprinkle with Parmesan. Serve hot.
Per Serving: Calories: 260 | Fat: 9 g | Saturated fat: 2 g | Cholesterol: 85 mg | Sodium: 590 mg | Total carbohydrates: 5 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 39 g