Rinse salmon and pat dry. In medium bowl, combine potatoes and 2 t of the oil; toss until well coated. Place potatoes cut-side down in single layer in 9x13-inch baking dish. Roast in 425 degree oven for 25 minutes, stirring once, or until tender. In small bowl, combine remaining 2 t olive oil, thyme, orange peel, and pepper. Rub onto both sides of salmon; set aside. When potatoes are browned and tender, push to both sides of baking dish. Place fish steaks in center of dish, arranging so tail ends are tucked in to prevent over cooking. Roast until fish is opaque in center, about 10 minutes. Garnish with orange slices. NOTES : Its a meal all in one! Choose orange or lemon to season to your taste preference. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4|
|Calories from Fat: 110 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 165.4mg||51 %|
|Sodium 220mg||8 %|
|Potassium 1559.7mg||41 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.1g|
|Protein 66g||94 %|
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Calories per serving: 481
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