One-Pan Salmon Supper

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

Submitted by MICHELLE0011
Updated on January 14, 2022
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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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

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.

Cook's Note:

Substitute vegetable stock for the chicken stock if preferred.

Nutrition Facts (per serving)

475 Calories
12g Fat
56g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 475
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 19%
Cholesterol 71mg 24%
Sodium 315mg 14%
Total Carbohydrate 56g 20%
Dietary Fiber 9g 32%
Total Sugars 5g
Protein 37g 75%
Vitamin C 89mg 99%
Calcium 126mg 10%
Iron 4mg 21%
Potassium 1903mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.