Provencal pan salmon

Prep 10 min
Total 35 min
Makes 4 Servings



zucchinis, cut into 1/2-in. rounds
1 pint
cherry tomatoes
500 g
baby potatoes, halved
1/4 cup
black olives, pitted
2 tbsp
3 1/2 tsp
1/2 tsp
fresh pepper
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 26 g, Carbohydrates 30 g, Fat 20 g, Fibre 5 g, Sodium 438 mg. Excellent source of vitamin C

Chatelaine Quickies: Provencal pan salmon

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.

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