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 calories
carbohydrate: 56.3 g
cholesterol: 70.9 mg
fat: 11.8 g
fiber: 9 g
protein: 37.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 315.4 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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