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Roasted Salmon and Vegetables
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Prep Time:
10 minutes
Total Time:
45 minutes
"Grilled salmon with seasonal veggies, seasoned to perfection for a quick and delicious meal."
Ingredients:
  • 4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
  • 2 cups refrigerated new potato wedges with skins (from 20-oz bag)
  • 2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
  • 1 medium red bell pepper, cut into 2-inch pieces
  • 1 tablespoon butter or margarine, melted
  • 1/4 to 1/2 teaspoon dried tarragon leaves
  • 1/4 teaspoon pepper
Instructions:
  • Preheat oven to 425°F. Place salmon steaks in an ungreased 15x10x1-inch pan. Surround the salmon with potato wedges, zucchini, and bell pepper for a delicious one-pan meal.
  • Liberally brush salmon with zesty lemon juice. Coat salmon and vegetables in rich butter, then generously season with salt, fragrant tarragon, and spicy pepper.
  • Roast until salmon flakes easily with a fork and vegetables are tender, typically 25 to 35 minutes.

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