Roasted Salmon and Vegetables

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

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Prep Time 10 min
Total Time 45 min
Servings 4

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 490mg; 490%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 60%;
Calcium: 4%;
Iron: 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;