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
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
-
Step1Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
-
Step2Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
-
Step3Bake 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
1Tips from the Betty Crocker Kitchens
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