Succulent Salmon Recipe

Name: Succulent Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces salmon fillets remove skin; 2 medium red skinned potatoes; 1 large onions sliced 1/4 inch; 8 each baby carrots; 1/4 cup orange juice fresh; 1 x broccoli florets cut into florets; 1 tablespoon olive oil; 1/4 teaspoon thyme; 1/2 teaspoon basil; 1 package herbal salt substitute; 1 x chicken broth; 1 x salt pepper, to taste

Servings: persons

10 ounces salmon fillets remove skin
2 medium red skinned potatoes
1 large onions sliced 1/4 inch
8 each baby carrots
1/4 cup orange juice fresh
1 x broccoli florets cut into florets
1 tablespoon olive oil
1/4 teaspoon thyme
1/2 teaspoon basil
1 package herbal salt substitute
1 x chicken broth
1 x salt pepper, to taste

1
Cut the potatoes into one quarter inch slices and place into a pan of cold water.
2
Turn pot on high until it starts to boil.
3
Add the carrots after three minutes.
4
Salt the water and reduce heat to medium.
5
Cook until tender, about six to seven minutes.
6
Add broccoli about 2 minutes before the potatoes are finished.
7
Drain if finished before the fish, and place back in hot pan.
8
Add fresh pepper.
9
Saute onions in one half the oil, med-low heat in a ten inch teflon pan.
10
When they start to brown add the rest of oil.
11
Place the fish fillet on top fat side down and turn up heat to med- high.
12
Saute until salmon turns white on bottom.
13
Add herbs and pepper.
14
Add one quarter cup of water, chicken stock and the orange juice.
15
Lower heat and simmer about five minutes.
16
Baste occasionally.
17
The salmon should be pink inside and not over done.
18
Cut the filet in half in the pan.
19
Using a plastic spatula, pick up the fish and onions and place in one half of plate.
20
Add a spoon or two of sauce.
21
Add vegetables and arrange in semi-circle.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces salmon fillets remove skin, 2 medium red skinned potatoes, 1 large onions sliced 1/4 inch, 8 each baby carrots, and more.

Yes, Succulent Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succulent Salmon

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