A marvelous Mediterranean main for four, ready to bake in 20 minutes.
salmon fillets or steaks, 1/2 inch thick (1 to 1 1/2 lb)
cups refrigerated unpeeled potato wedges (from 1 lb 4-oz bag)
cups small whole fresh mushrooms
medium red bell pepper, cut into 1-inch pieces
medium zucchini, cut into 1/2-inch pieces
cup Italian dressing
teaspoon dried basil leaves
cup large pitted kalamata or ripe olives
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.
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.
A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.