Salmon with Stir-Fried Vegetables

Serves 4

• 1 pound skinned salmon fillets, (1-inch thick)
• 2 teaspoons olive oil, divided
• 1 cup julienne-cut carrot
• 2 cups sliced asparagus
• 2 cups julienne-cut red bell pepper
• 2 cups julienne-cut green bell pepper
• 1 cup julienne-cut yellow squash

Heat pan, add oil and fish cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside and keep warm.

Heat pan, add carrot, asparagus and next 3 ingredients; sauté 3 minutes or until crisp-tender.

Place vegetables on plate top with fish and black bean salsa.

Per serving (excluding unknown items): 223.1 Calories; 6.7g Fat (26.2% calories from fat); 26.9g Protein; 16.2g Carbohydrate; 59 mg Cholesterol; 98mg Sodium. Exchanges: 3 Lean Meat; 3 Vegetable; 1/2 Fat.