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2 cans (14.5 ounces) fat-free chicken broth
1 tablespoon lemon juice
1 teaspoon salt-free lemon pepper
1 pound salmon tail fillet, bones & skin removed
no-stick cooking spray
1 heaping cup peeled baby carrots
1 heaping cup fresh or frozen whole green beans
1 bunch scallions, sliced into 1-inch pieces
1/2 pound angel hair pasta, broken in half
In a large skillet, combine chicken broth, lemon juice and lemon
pepper. Bring to a boil over medium-high heat.
Meanwhile, cut the salmon fillet crosswise into 8 equal slices
(approx. > inch). Spray a 9 inch glass or metal plate with no-stick
spray. Arrange salmon cutlets, cut side down, in a spiral star
pattern on plate. Add carrots and beans to pan. Carefully, place
salmon plate into pan, on top of vegetables. Cover and cook salmon
and vegetables 8 minutes. With tongs or spatulas, carefully remove
plate with salmon. Set aside and cover with plastic wrap to keep
warm. Add scallions and pasta to the pan. Stir, cover and cook 3 minutes,
stirring once during cooking. With a slotted spoon, remove pasta
to center of a serving platter. Spoon vegetables to each side of
the pasta. Slide salmon star off plate onto the top of the pasta.
Spoon any remaining broth over salmon and serve.
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