Description
Quick, easy, and delicious supper prepared in 1 pan.
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
Instructions
- 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 9×13-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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4