Healthified Salmon with Spring Veggies

 

2

tablespoons margarine or butter, softened

2

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1

teaspoon grated lemon peel

8

oz fresh asparagus spears

1

medium bell pepper (any color), cut into 1/4-inch strips

2

teaspoons olive or vegetable oil

1/2

teaspoon black and red pepper blend

1/2

teaspoon lemon-pepper seasoning salt

1/2

teaspoon garlic salt

1

salmon or other medium-firm fish fillet, 3/4 to 1 inch thick (1 lb)

• 1 Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. In small bowl, mix butter, basil and lemon peel; set aside until serving time.
• 2 Toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning salt and garlic salt. When grill is heated, place vegetables crosswise on grill. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
• 3 Cut salmon into 4 serving pieces. Brush with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill; cook 4 to 5 minutes or until fish flakes easily with fork.
• 4 Serve salmon and vegetables with butter mixture.