Roasted Salmon and Vegetables

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

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  • prep time 10 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

Ingredients

4
salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2
cups refrigerated new potato wedges with skins (from 20-oz bag)
2
small zucchini, quartered lengthwise, then cut into 2-inch pieces
1
medium red bell pepper, cut into 2-inch pieces
1
tablespoon lemon juice
1
tablespoon butter or margarine, melted
1/2
teaspoon salt
1/4
to 1/2 teaspoon dried tarragon leaves
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • 2 Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • 3 Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
  • 1 Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • 2 Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • 3 Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

EXPERT TIPS

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Expert Tips

Unpeeled small red potatoes can be used in place of the refrigerated potato wedges in this recipe; just cut them into wedges.

If you like garlic flavor, use 1/2 teaspoon garlic salt instead of the regular salt.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
490mg
490%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
4%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.