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• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 bag (1 pound 8 ounces) refrigeratedscallop-     cut potatoes
• 3 green onions, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon coarsely ground black pepper
• 4 pieces skinless salmon fillet (6 ounces      each)
• Green onions for garnish
1. Preheat oven to 450 degrees F. In small bowl, combine chili powder, brown sugar, and salt until blended.
2. In 13- by 9-inch ceramic or glass baking dish, toss potatoes with chopped green onions, olive oil, pepper, and 1 tablespoon chili mixture until evenly coated. Cover with foil and roast 20 minutes.
3. Meanwhile, with hands, rub remaining chili mixture on top of salmon fillets. Place fillets over potatoes and roast, uncovered, 10 to 12 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender. Garnish with green onions.