Vegetable Poached Salmon
Dive into the delicate and flavor-packed world of *Vegetable Poached Salmon*, a healthy and elegant dish perfect for weeknight dinners or special occasions. This recipe features tender, flaky salmon fillets gently poached in a fragrant broth made with vibrant sliced carrots, leeks, celery, and a hint of zesty lemon. The light vegetable broth, infused with fresh herbs like parsley and optional dill, ensures the salmon stays moist and overflowing with subtle, earthy flavors. Ready in just 35 minutes, this low-calorie, nutrient-rich meal is a true celebration of fresh ingredients and simple cooking techniques. Serve this dish with steamed rice or a crisp green salad to complete a wholesome, balanced meal that’s as satisfying as it is stunning. Perfect for fans of healthy salmon recipes, one-pot meals, and quick dinner solutions!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets (skinless)
- 2 medium Carrots (sliced into thin rounds)
- 1 medium Leeks (white and light green parts, thinly sliced)
- 2 Celery stalks (thinly sliced)
- 4 cups Vegetable broth
- 2 cups Water
- 1 medium Lemon (sliced)
- 2 tablespoons Fresh parsley (chopped)
- 2 sprigs Fresh dill (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Prepare the ingredients by slicing the carrots, leeks, celery, and lemon into thin slices. Chop the parsley and set it aside for later.
In a large, wide pot or deep skillet, combine the vegetable broth, water, sliced carrots, leeks, celery, and lemon. Add the salt and pepper, then bring the mixture to a simmer over medium heat.
Reduce the heat to low and let the broth simmer for 10 minutes to allow the vegetables to soften and the flavors to meld.
Gently add the salmon fillets to the pot, making sure they are submerged in the liquid. If necessary, add a bit more water to cover the fillets.
Poach the salmon over low heat for 6–8 minutes, or until the salmon is just opaque and flakes easily with a fork. Avoid letting the liquid come to a boil, as this can cause the salmon to toughen.
Using a slotted spatula, carefully remove the salmon fillets from the pot and place them on serving plates.
Spoon the poached vegetables and a small amount of the broth over and around the salmon for added moisture and flavor.
Garnish with the chopped parsley and optional fresh dill sprigs. Serve immediately with your choice of sides, such as steamed rice or a crisp green salad.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 25.5 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 89.4 mcg | 447% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5228 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
