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Roast Salmon Provençal

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Roast Salmon Provençal
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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A marvelous Mediterranean main for four, ready to bake in 20 minutes.

Ingredients

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

Directions

  • 1 Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
  • 2 Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.
Tips  

A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
3g
15%
,
Trans Fat
0g
)
Cholesterol
80mg
26%
Sodium
510mg
21%
Potassium
1380mg
40%
Total Carbohydrate
27g
9%
(
Dietary Fiber
4g
16%
,
Sugars
6g
)
Protein
29g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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