| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 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. |
|
There are 688 calories in 1 serving of Roast Salmon Provencal.
Calorie split: 36% fat, 15% carbs, 49% protein.
|
| Serving Size | 1 serving |
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