Roast Salmon Provençal

 

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.