Ingredients
4
salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2
cups refrigerated new potato wedges with skins (from 20-oz bag)
2
small zucchini, quartered lengthwise, then cut into 2-inch pieces
1
medium red bell pepper, cut into 2-inch pieces
1
tablespoon lemon juice
1
tablespoon butter or margarine, melted
1/2
teaspoon salt
1/4
to 1/2 teaspoon dried tarragon leaves
1/4
teaspoon pepper
Preparation
Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.
