Spring Veggies & Salmon Skillet




20 minutes


45 minutes

  • 4 Tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 ½ cups mini potatoes
  • 8 mini carrots, stems removed
  • 1 cup peeled pearl onions (frozen or fresh)
  • 2/3 cup dry white wine or chicken broth
  • 3-4 salmon filets
  • 1 Meyer Lemon, sliced thin
  • Salt to taste
  • Fresh ground pepper
  • 1 ½ cups fresh or frozen peas
  • 2 Tbsp fresh chopped dill
  • ½ cup plain Greek yogurt
  1. Heat oven to 450 degrees F.
  2. Drizzle a cast iron skillet with 3 Tbsp olive oil, heat on stovetop over medium-high heat.
  3. Once hot, add garlic, potatoes, carrots and onions. Salt and pepper lightly. Saute just until potatoes begin to turn a slight golden brown. Add wine to skillet. Cover with a lid. Turn heat to medium and cook until potatoes and carrots are tender.
  4. Remove lid, arrange salmon atop. Salt and pepper, place lemons atop each slice of salmon.
  5. Transfer skillet to oven. Bake for 17 minutes, then add peas and 1 Tbsp dill.
  6. Cook 5-6 minutes more, or until the salmon flakes.
  7. Whisk together 1 Tbsp olive oil, 1 Tbsp chopped dill and yogurt.
  8. Garnish salmon with fresh dill. Serve with a dollop of yogurt.
  9. Enjoy!