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
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Steps
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.
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A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.
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