Roasted Salmon and Vegetables Recipe - BettyCrocker.com

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