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Provencal pan salmon

148

  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 Servings
Provencal pan salmon

Provencal pan salmon with roasted vegetables. Photo, Roberto Caruso.

Chatelaine Triple Tested

Baked to perfection, this weeknight dinner (and one-pan wonder) makes healthy eating fresh, colourful and effortless.

Ingredients

  • 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

Instructions

  • 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.


Chatelaine Quickies: Provencal pan salmon


Nutrition (per serving)

Calories 401, Protein 26g, Carbohydrates 30g, Fat 20g, Fibre 5g, Sodium 438mg.
Excellent source of vitamin C.


Wine Pairings

Provencal pan salmon

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.

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