Roast Salmon Provencal:

Date Added: 7 Jan 2010
Listed in: Main Dish Cuisine

• 4 salmon fillets or steaks, ½ inch thick (1 to 1¼ lb)


• 3 cups refrigerated unpeeled potato wedges (from 1-lb 4-oz bag)


• 1½ cups small whole fresh mushrooms


• 1 medium red bell pepper, cut into 1-inch pieces


• 1 medium zucchini, cut into ½-inch pieces


• ½ cup fat-free Italian dressing


• ½ teaspoon dried basil leaves


• ¼ cup pitted kalamata or ripe olives

Preparation Time 15 min | Cooking Time 25 - 30 min:
4 servings | 260 Calories | 26g Protein |23g Carbohydrates | 7g Fat

Fat-free Italian dressing adds the zing in this easy and colorful salmon and vegetable creation.

• Heat oven to 425°F. Spray 15x10x1-inch pan 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.


• 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.

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