2 cans (14.5 ounce size) 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 non-stick cooking spray 1 heaping cup peeled baby carrots 1 heaping cup fresh or frozen whole green beans 1 bunch scallions, cut 1 1/2 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 equal slices (approx. 3/4 inch). Spray a 9 inch glass or metal plate with non-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.