Dilled Salmon with Vegetables

What You Need:

4 scallions, chopped

1 1/4 lb. salmon fillet

2 t olive oil

1/2 t salt, divided

1/4 t of pepper, divided

3 garlic cloves, sliced thin

1 lemon, sliced thin

10 whole fresh dill sprigs, divided

10 red potatoes, sliced thin

4 carrots cut into strips

1 zucchini, cut into sticks

2 celery stalks, sliced

1 cucumber, cut into sticks

How to Make It:

Allow the oven to preheat to 450 degrees

Spray the inside and lid of a cast iron Dutch oven with a non-stick cooking spray.

Layer the scallions into the bottom of the pan.

Place the salmon fillet onto of the scallions, skin side down.

Drizzle the olive oil over the top of the salmon fillet.

Sprinkle half of the salt and half of the pepper over the salmon.

Add the garlic.

Place the lemon slices over the top of the salmon.

Place half of the dill sprigs over the lemon slices.

Scatter the potatoes into the pot.

Place the potatoes, carrots, zucchini and celery into the pot.

Place the remaining dill sprigs over the top.

Sprinkle with the remaining salt and pepper.

Cover the pan and bake 40 minutes or until the salmon is tender.

Makes 4 servings

Adding the olive oil to the fillet will result in a less dense fillet.  If you prefer a richer salmon flavor instead of the oil add a 3 or 4 pats of batter to the top of the fillet before adding the remaining ingredients.

Preparation Time:  approximately 30 minutes

Baking Time:  approximately 40 minutes

Total Time:  approximately 1 hour 10 minutes

Nutritional Information:  (approximate values per serving)

Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g;

Fiber 6g