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Dinner: Roast Salmon Provencal
Fat-free Italian dressings adds the zing in this easy and colorful salmon and vegetable creation.
This recipe includes superfoods such as:
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Get it now →Ingredients
1/2 tsp leaves basil
1/2 cup fat free italian dressing
10 small kalamata olives
1 1/2 cups pieces or slices mushrooms
3 cups diced red potatoes
1 medium zucchini, cut into 1/2" pieces
1 medium red bell pepper, cut into 1" pieces
4 fillets salmon
Instructions
1. Heat oven to 425 °F (210 °C).
2. Spray 15x10x1" pan with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan.
3. Brush with half of the dressing; sprinkle with basil.
4. Bake 20 minutes.
5. Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables.
6. Bake 5 to 10 minutes longer or until fish flakes easily with work and potatoes are tender.
7. Note: based on recipe from eatbetteramerica.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 688 kcal | ||
| Fat 26.64 g | ||
| Carbohydrate 25.26 g | ||
| Protein 82.75 g | ||
| Iron 108 mg | ||
| Calcium 35 mg | ||
| Cholesterol 218 mg | ||
| Monounsaturated Fat 9.04 g | ||
| Polyunsaturated Fat 10.36 g | ||
| Saturated Fat 4.16 g | ||
| Sodium 584 mg | ||
| Sugar 6.21 g | ||
| Potassium 2760 mg | ||
| Vitamin A 103 mcg | ||
| Vitamin C 586 mg | ||
| Fiber 3.8 g | ||
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