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Roast Salmon Provençal

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Roast Salmon Provençal
  • Prep 20 min
  • Total 40 min
  • Servings 4
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A marvelous Mediterranean main for four, ready to bake in 20 minutes.
Updated Apr 29, 2010

Ingredients

  • 4 salmon fillets or steaks, 1/2 inch thick (1 to 1 1/2 lb)
  • 3 cups refrigerated unpeeled potato wedges (from 1 lb 4-oz bag)
  • 1 1/2 cups small whole fresh mushrooms
  • 1/2 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup Italian dressing
  • 1/2 teaspoon dried basil leaves
  • 1/2 cup large pitted kalamata or ripe olives

Steps

  • 1
    Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
  • 2
    Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.

Nutrition

410 Calories, 21g Total Fat, 29g Protein, 27g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
510mg
21%
Potassium
1380mg
40%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
16%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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