Dilled Salmon Skillet Dinner
Serving Size / Yield
- 1 1/4 C. fat free chicken broth
- 8 oz. small red potatoes
- 1/2 C. coarsely chopped carrot
- 4 oz. green beans
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lb. skinless salmon fillet
- 2 Tbs. dill
Scrib and thinly slice small red potatoes (about 4). Should fill about 1 1/2 C. Trim green beans and cut into bite size pieces, should fill 1 1/4 C. Salmon fillet should b 1/2 inch thick, cut in 4 portions
Bring broth, potatoes, and carrots to a boil in a large nonstick skillet. Reduce heat, cover and simmer 3 to 4 minutes, until vegetables are crisp tender. Add green beans, salt and pepper. Place salmon fillets on vegetables. Sprinkle with dill. Cover and cook over medium low heat 8 to 10 minutes, basting fish once or twice with pan juices, until opaque at center when tested with the tip of a knife. To serve: Gently lift salmon and vegetables onto soup plates. Pour in broth. Serves 4.
NOTE: If you cannot find canned fat free chicken broth, refrigerate an unopened can of broth overnight, or put it in the freezer for 30 minutes. Skim off the congealed fat that rises to the top. Blot with paper towel to remove remaining bits.