salmon fillets or steaks, 1/2 inch thick (1 to 1 1/4 lb)
cups refrigerated unpeeled potato wedges (from 1-lb 4-oz bag)
cups small whole fresh mushrooms
medium red bell pepper, cut into 1-inch pieces
medium zucchini, cut into 1/2-inch pieces
cup fat-free Italian dressing
teaspoon dried basil leaves
cup pitted kalamata or ripe olives
Heat oven to 425°F. 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.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.