Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.
salmon steaks, 1/2 inch thick (about 1 1/2 lb)
cups refrigerated new potato wedges with skins (from 20-oz bag)
small zucchini, quartered lengthwise, then cut into 2-inch pieces
medium red bell pepper, cut into 2-inch pieces
tablespoon lemon juice
tablespoon butter or margarine, melted
to 1/2 teaspoon dried tarragon leaves
Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
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.
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: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;
*Percent Daily Values are based on a 2,000 calorie diet.