Roast Salmon Provençal

Fat-free Italian dressing adds the zing
in this easy and colorful salmon dish.

Ingredients:
4 salmon fillets or steaks, 1/2 inch thick (1 to 1 1/4 lb)
3 cups refrigerated unpeeled potato wedges (from 1-lb 4-oz bag)
1 1/2 cups small whole fresh mushrooms
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup fat-free Italian dressing
1/2 teaspoon dried basil leaves
1/4 cup pitted kalamata or ripe olives

Directions:
Heat oven to 425 degrees F.
Spray 15x10x1-inch pan with cooking spray.
Place salmon, potatoes, mushrooms,
bell pepper and zucchini in pan.
Brush with half of the dressing; sprinkle with basil.
Bake 20 minutes.
Add olives to pan and stir vegetables slightly.
Drizzle remaining dressing over salmon and vegetables.
Bake 5 to 10 minutes longer
or until fish flakes easily with fork and potatoes are tender.