ROASTED SALMON AND VEGETABLES

Roasted Salmon and Vegetables image

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g