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Provencal pan salmon with roasted vegetables. Photo, Roberto Caruso.
Baked to perfection, this weeknight dinner (and one-pan wonder) makes healthy eating fresh, colourful and effortless.
2 zucchinis, cut into 1/2-in. rounds
1 pint cherry tomatoes
500 g baby potatoes, halved
1/4 cup black olives, pitted
2 tbsp olive oil
3 1/2 tsp herbes de Provence, divided
1/2 tsp salt
500 g salmon fillet
fresh pepper
1 lemon, cut into wedges
PREHEAT oven to 450F. Line a large baking sheet with parchment or foil. Toss zucchinis with 1 pint cherry tomatoes, baby potatoes, black olives, olive oil, 1 tbsp herbes de Provence and 1/4 tsp salt on prepared sheet. Bake in centre of oven for 15 min.
PAT a salmon fillet dry with paper towels. Sprinkle with 1/2 tsp herbes de Provence and 1/4 tsp salt. Season with fresh pepper. Remove baking sheet from oven. Stir vegetables and move to edges of sheet. Lay fish in centre. Continue baking until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 8 to 10 more min. Serve with lemon wedges.
Calories 401, Protein 26g, Carbohydrates 30g, Fat 20g, Fibre 5g, Sodium 438mg.
Excellent source of vitamin C.
Herbed roasted salmon Pair it with: A tasty red. In the mouth this unoaked old-vine wine exhibits pleasingly soft tannins and ripe fruit. Its intense bouquet of earthy, dark berries, roasted cocoa and Mediterranean herbs is a perfect match for rich, oven-roasted fish. Our pick: Castillo de Monséran Garnacha, Spain, $10.