Lemon Steamed Salmon
 

Lemon Steamed Salmon

2 cans 14.5 ounces, fat free chicken broth or homemade
1 tablespoon lemon juice
1 teaspoon salt-free lemon pepper
1 pound salmon tail fillet, bones and skin removed
no-stick cooking spray
1 heaping cup peeled baby carrots
1 heaping cup fresh or frozen whole green beans
1 bunch scallions, cut 11/2 inch
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. 3/4 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.
Makes 2 to 3 servings.

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