Roast Salmon Provençal

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

  • 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
  • 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.
  • 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.
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