Roast Salmon Provençal

A marvelous Mediterranean main for four, ready to bake in 20 minutes.

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  • prep time 20 min
  • total time 40 min
  • ingredients 8
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
510mg
510%;
Total Carbohydrate
27g
27%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
35%;
Calcium
8%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.