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Roasted Salmon and Vegetables

 2 Ratings
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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4
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Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

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

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
490mg
21%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
13%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
10%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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