1 lb. fresh salmon, boned and skinned

1 tsp. canola oil

1 ½ cups broccoli crowns, cut into bite-size pieces

1 cup mushrooms, sliced

½ cup red bell pepper, sliced lengthwise into strips

½ cup celery, sliced diagonally

1 clove garlic, minced

½ cup green onions, sliced diagonally

½ tsp. lemon peel, grated

1 tsp. NutriFit Lemon Garden Salt Free Spice Blend (For each teaspoon of the Lemon Garden Blend, you may substitute: 1/4 tsp. basil, 1/4 tsp. marjoram, 1/4 tsp. black pepper and 1/4 tsp. dill weed.)


  1. Cut the salmon into 1-inch cubes.
  2. In a large skillet, heat ½ of the oil and sauté the broccoli, mushrooms, red bell pepper, celery, and garlic over high heat until slightly tender.  Remove the vegetables from the pan.
  3. Add the remaining 1/2 tsp. of the oil to the skillet. Sauté the salmon 5 minutes or until the fish flakes easily.  Drain the excess oil and add the sautéed vegetables and the green onions.
  4. Sprinkle with the grated lemon peel and Lemon Garden Blend. Add the cooked brown rice.  Heat completely