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Roasted Salmon and Vegetables

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Betty Crocker Kitchens
Updated Feb 19, 2010
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Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Roasted Salmon and Vegetables

  • Prep Time 10 min
  • Total 45 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    1
    Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • Step 
    2
    Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • Step 
    3
    Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Nutrition

290 Calories
11g Total Fat
34g Protein
14g Total Carbohydrate
4g Sugars

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
% 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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