What You Need:

4 scallions, chopped
1 1/4 lb. salmon fillet
2 t olive oil
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into sticks
2 celery stalks, sliced
1 cucumber, cut into sticks

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Lightly grease the inside and lid of an oven proof Dutch oven pan.
Spread the scallions over the bottom of the pan.
Drizzle the salmon fillet with the oil and sprinkle it evenly with half of the salt and pepper.
Place the fillet, skin side down, over the scallions.
Layer the garlic, lemon slices and half of the dill sprigs over the salmon.
Spread the potatoes, carrots and celery out evenly in the pan.
Place the cucumber sticks over the top.
Add the remaining dill sprigs and sprinkle with the remaining salt and pepper.
Cover tightly and bake 40 minutes or until the salmon flakes easily with a fork.

Makes 4 servings

If you prefer a richer flavor add 3 or 4 pats of butter to the salmon instead of using the olive oil. Adding the olive oil to the fillet will result in a less flavorful fillet.

Preparation Time: approximately 30 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g; Fiber 6g