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Roasted Salmon and Vegetables

Roasted Salmon and Vegetables
  • Prep 10 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.
Updated December 29, 2009

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
490mg
21%
Potassium
950mg
27%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
13%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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