Roast Salmon Provençal

Fat-free Italian dressing adds the zing in this easy and colorful salmon and vegetable creation.

Roast Salmon Provençal

LiveBetterAmericaRecipe by LiveBetterAmerica

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20 minutes

40 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 7g
    (Saturated Fat 2g, Trans Fat 0g)
  • 65mg
  • 590mg
  • 23g
    (Dietary Fiber 5g, Sugars 8g)
  • 26g
  • Percent Daily Value*
  • 25%
  • 60%
  • 4%
  • 10%
  • Exchanges
  • 3
  • 1
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Marvelous Mushrooms

    Mushrooms supply the vitamin called biotin. Biotin is needed to help the body use carbohydrates and fats.

Ingredients

  • 4  salmon fillets or steaks, 1/2 inch thick (1 to 1 1/4 lb)
  • 3  cups refrigerated unpeeled potato wedges (from 1-lb 4-oz bag)
  • 1 1/2  cups small whole fresh mushrooms
  • 1  medium red bell pepper, cut into 1-inch pieces
  • 1  medium zucchini, cut into 1/2-inch pieces
  • 1/2  cup fat-free Italian dressing
  • 1/2  teaspoon dried basil leaves
  • 1/4  cup pitted kalamata or ripe olives

Directions

  1. 1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil.
  2. 2Bake 20 minutes.
  3. 3Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables.
  4. 4Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

Categories: Course, Main Dishes, Cuisine, European, Occasion, Valentines Day

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