one-pan salmon supper

one-pan salmon supper
  • 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
  • 3/4 cup chicken stock
  • 1/2 lemon, juiced
  • 1 tablespoon chopped fresh dill
  • 1 garlic clove, chopped


  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  3. 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.
  4. Bake in the preheated oven until salmon fillets flake easily with a fork, about 15 minutes.

06/03/2019
one-pan salmon supper, recipe PT15M PT1H 5 455 calories

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