One-Pan Salmon Supper recipe
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Ingredients
- 12 baby red or white potatoes, halved 1 (8 ounce) package baby carrots 1 cup broccoli florets 1 tablespoon butter, at room temperature 4 (5 ounce) salmon fillets salt and ground black pepper to taste ¾ cup chicken stock ½ lemon, juiced 1 tablespoon chopped fresh dill 1 garlic clove, chopped
Nutrition Info
- 475.4 caloriescarbohydrate: 56.3 gcholesterol: 70.9 mgfat: 11.8 gfiber: 9 gprotein: 37.3 gsaturatedFat: 3.7 gservingSize: -sodium: 315.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions One-Pan Salmon Supper
Directions
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Place potatoes and carrots in a large pot. Cover with a generous amount of cold water. Bring to a boil, cook until tender yet still firm, about 5 minutes. Add broccoli and cook for 2 minutes more. Drain vegetables well. Rinse under cold running water and drain well again.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
Place salmon fillets in the baking pan. Surround salmon with parboiled vegetables, season with salt and pepper. Combine chicken stock, lemon juice, dill, and garlic in a bowl. Drizzle over the salmon and vegetables. Cover with aluminum foil.
Bake in the preheated oven until salmon fillets flake easily with a fork, about 15 minutes.