This is a great light summer meal! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the scallions in the pot. Set the salmon on top of the scallions, skin side down if not skinned, and drizzle with olive oil. Sprinkle with salt and pepper, followed by the garlic.
Step 4
Top the fillets with the lemon slices and half the dill sprigs. Scatter the potatoes around the fish. Add the carrots, zucchini, celery, and cucumber. Tuck more dill sprigs into crevices and lightly season again with salt and pepper.
Step 5
Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 6
Calories: 407
Step 7
Protein: 30g
Step 8
Carbohydrates: 46g
Step 9
Fat: 13g
Step 10
Cholesterol: 70mg
Step 11
Sodium: 113mg
Step 12
Fiber: 6g
