1 ¼ cup fat free chicken broth
8 oz red potatoes
½ cup carrot, coarsely chopped
4 oz green beans
¼ tsp salt
¼ tsp pepper
1 lb skinless salmon fillet
2 tbsp dill
Scrib and thinly slice small red potatoes (about 4).
Should fill about 1 ½ cup
Trim green beans and cut into bite size pieces, should fill 1 ¼ cup
Salmon fillet should be 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.
Gently lift salmon and vegetables onto soup plates.
Pour in broth.
Sugar: 3g
:
Calcium: 53mg
Calories: 223kcal
Carbohydrates: 13g
Cholesterol: 62mg
Fat: 8g
Fiber: 2g
Iron: 2mg
Potassium: 1000mg
Protein: 25g
Saturated Fat: 1g
Sodium: 487mg
Vitamin A: 3484IU
Vitamin C: 16mg
