Salmon Provencal
Servings: 4
Cooking Time: 40 min
Calories:260
Ingredients:
4 salmon fillets or steaks, 1/2 inch thick (1 to 1 1/4 lb)
3 cups refrigerated unpeeled potato wedges (from 1-lb 4-oz bag)
1 1/2cups small whole fresh mushrooms
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup fat-free Italian dressing
1/2 teaspoon dried basil leaves
1/4 cup pitted kalamata or ripe olives
INSTRUCTIONS:
Heat oven to 425œF. 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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