Roasted Salmon and Vegetables

Roasted Salmon and Vegetables

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

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Unpeeled small red potatoes can be used in place of the refrigerated potato wedges in this recipe; just cut them into wedges.
Tip
If you like garlic flavor, use 1/2 teaspoon garlic salt instead of the regular salt.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 490mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 34g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.