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Roasted Salmon and Vegetables
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-
Prep
10
min
-
Total
45
min
-
Servings
4
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Ingredients
-
4
salmon steaks, 1/2 inch thick (about 1 1/2 lb)
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2
cups refrigerated new potato wedges with skins (from 20-oz bag)
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2
small zucchini, quartered lengthwise, then cut into 2-inch pieces
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1
medium red bell pepper, cut into 2-inch pieces
-
1
tablespoon lemon juice
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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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Steps
-
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.
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3
Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
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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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 34%
- Sodium
- 490mg
- 21%
- Potassium
- 950mg
- 27%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 4g
- Protein
- 34g
- 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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