Salmon is packed with not only protein but also healthy fatty acids and oils. Here is marvelous Mediterranean main course for four, ready to bake in 20 minutes.
Roast Salmon Provençal
A marvelous Mediterranean main for four, ready to bake in 20 minutes.
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
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.
A green bell pepper and a medium yellow summer squash can be used instead of the red pepper and zucchini.
Calories 410, Fat 21 grams, Saturated Fat 3 grams, Trans Fat 0 grams, Cholesterol 80 milligrams, Sodium 510 milligrams, Carbs 27 grams, Fiber 4 grams, Sugar 6 grams, Protein 29 grams