Provencal pan salmon



10 min


35 min


4 Servings

Provencal pan salmon

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.

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

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

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.