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Roast Salmon Provençal

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Betty Crocker Kitchens
Updated Apr 29, 2010
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A marvelous Mediterranean main for four, ready to bake in 20 minutes.

Roast Salmon Provençal

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.

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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