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
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
-
Step1Heat 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.
-
Step2Add 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
2Tips from the Betty Crocker Kitchens
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