Roast Salmon Provencal
Fat-free Italian dressings adds the zing in this easy and colorful salmon and vegetable creation.
4 fillets salmon
3 cups diced red potatoes
1 1/2 cups pieces or slices mushrooms
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red bell pepper, cut into 1" pieces
1 medium zucchini, cut into 1/2" pieces
1/2 cup fat free italian dressing
1/2 tsp leaves basil
10 small kalamata olives
Heat oven to 425 °F (210 °C).
Spray 15x10x1" 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 work and potatoes are tender.
Note: based on recipe from eatbetteramerica.
in 1 serving of Roast Salmon Provencal.
, 15% carbs, 49% protein.
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