In a large skillet, heat half of the olive oil over medium-high heat. Add onions and zucchini; sauté until softened. Stir in tomatoes, garlic, basil, thyme, broth, salt, and pepper; cook for 2 to 3 minutes.
Place salmon in a lightly oiled baking dish and pour veggies over the top. Cover with foil and bake for 30 to 40 minutes or until fish flakes easily when tested with a fork.
Notes
LC SERVING SUGGESTION: Serve a big spinach salad on the side.SERVING SUGGESTION: Add steamed new potatoes.KOSHER: No changes necessary.GLUTEN-FREE: Make sure broth is gluten-free.NUTRITION: per serving: 230 Calories; 7g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 684mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat. Points: 5