Roast Salmon Provençal

Roast Salmon Provençal

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

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 510mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
    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.