Salmon with Mediterranean Vegetable Medley

Prep time: 10 min | Cook time: 20 min
Total Time: 30 min | Serves: 4

This Recipe Features: Mediterranean High Fiber Fish Hot Dinner Entreés All Year Round 30 minutes or less Adult Quick and Easy Small Family

Bring home all the fresh flavors of the Mediterranean with this balanced dish. It’s a natural source of fiber and is quick and easy to make.

Rate this Recipe

Ingredients

  • 1 can (14.5 oz.) Del Monte® Organic Diced Tomatoes with Basil, Garlic and Oregano
  • 1 can (14.5 oz.) Del Monte® Cut Green Beans-Low Sodium, drained
  • 1-1/2 cups College Inn® Fat Free & Lower Sodium Chicken Broth
  • 1 medium yellow summer squash, thinly sliced
  • 1 Tbsp. olive oil
  • 1/4 cup pitted ripe olives, halved
  • 4 (4 oz.) skinless salmon fillets, 3/4 inch thick
  • 1 cup couscous, uncooked

Cooking Directions

1. Preheat broiler. Cook and stir squash in hot oil in large skillet for 2 minutes. Add undrained tomatoes, beans and olives; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until thickened slightly.
2. While vegetables are simmering, heat chicken broth to just boiling. Stir in couscous, cover and remove from heat.
3. Meanwhile, season salmon with pepper. Place salmon on greased unheated rack of broiler pan. Broil 4 inches from heat 6-8 minutes or until fish flakes easily with fork.
4. Fluff couscous and divide among 4 plates. Top with salmon and vegetable mixture.