1 tablespoon vegetable oil
Heat oil in 10-inch nonstick skillet over medium-high heat. Saute onion, bell peppers, salt, pepper and garlic in oil. Stir in potatoes and salmon. Cook uncovered, stirring frequently, until hot. Serve with lemon wedges. 4 SERVINGS (ABOUT 1 CUP EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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