ROAST SALMON PROVENçAL

Roast Salmon Provençal image

A marvelous Mediterranean main for four, ready to bake in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Previous Next

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:

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.
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 Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g