Roasted Salmon and Vegetables

Name: Roasted Salmon and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine, melted; 1 Tbsp lemon juice; 0 teaspoons pepper; 473 milliliters refrigerated new potato wedges with skins (from 20-oz bag); 1 medium red bell pepper, cut into 2-inch pieces; 680 grams salmon steaks, 1/2 inch thick (about; 1 teaspoons salt; 0 teaspoons dried tarragon leaves; 2 smalls zucchini, quartered lengthwise, then cut into 2-inch pieces

You can never have too many main course recipes, so give Roasted Salmon and Vegetables a try. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 14g of fat, and a total of 355 calories. Head to the store and pick up butter, zucchini, pepper, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.

Ingredients you will need

Salmon

Bell Pepper

Zucchini

Potato

Equipment you will use

Frying Pan

Brush salmon with lemon juice.

Ingredients you will need

Lemon Juice

Salmon

Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.

Ingredients you will need

Vegetable

Tarragon

Butter

Pepper

Salmon

Salt

Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Ingredients you will need

Vegetable

Salmon

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

1Tbsp

butter or margarine, melted 1Tbsp

lemon juice 0teaspoons

pepper 473milliliters

refrigerated new potato wedges with skins (from 20-oz bag)1medium

red bell pepper, cut into 2-inch pieces 680grams

salmon steaks, 1/2 inch thick (about 1teaspoons

salt 0teaspoons

dried tarragon leaves 2smalls

zucchini, quartered lengthwise, then cut into 2-inch pieces

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.