Quick, easy, and delicious supper prepared in 1 pan.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Substitute vegetable stock for the chicken stock if preferred.

Nutrition Facts

475 calories; protein 37.3g; carbohydrates 56.3g; fat 11.8g; cholesterol 70.9mg; sodium 315.4mg. Full Nutrition
Advertisement
Advertisement