Spring Veggies & Salmon Skillet
This dish is everything your heart desires in a spring meal. Light, simple and full of classic flavors. It’s unfussy and tasty.
Servings: 4
Calories: 563kcal
Ingredients
- 4 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1.5 cups mini potatoes
- 8 mini carrots, stems removed
- 1 cups peeled pearl onions (frozen or fresh)
- .67 cups dry white wine or chicken broth
- 4 salmon filets
- 1 Meyer Lemon, sliced thin
- Salt to taste
- Fresh ground pepper
- 1.5 cups fresh or frozen peas
- 2 tbsp fresh chopped dill
- .5 cups plain Greek yogurt
Instructions
- Heat oven to 450 degrees F.
- Drizzle a cast iron skillet with 3 Tbsp olive oil, heat on stovetop over medium-high heat.
- 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.
- Remove lid, arrange salmon atop. Salt and pepper, place lemons atop each slice of salmon.
- Transfer skillet to oven. Bake for 17 minutes, then add peas and 1 Tbsp dill.
- Cook 5-6 minutes more, or until the salmon flakes.
- Whisk together 1 Tbsp olive oil, 1 Tbsp chopped dill and yogurt.
- Garnish salmon with fresh dill. Serve with a dollop of yogurt.
- Enjoy!
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 69.6g | Protein: 34.3g | Fat: 15.2g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 377mg | Fiber: 9.5g | Sugar: 23g