Dill Salmon

• Olive oil spray
• 2 scallions, white and green parts, chopped
• 1/2 to 3/4 pound salmon fillet
• 1 teaspoon olive oil
• Sea salt and freshly ground white or black pepper
• 3 garlic cloves, thinly sliced
• 1/2 lemon, thinly sliced
• 5 to 7 whole fresh dill sprigs
• 5 or 6 red potatoes, thickly sliced
• 2 large carrots, cut into long strips
• 1/2 medium zucchini, cut into sticks
• 1 celery stalk, sliced
• 1/2 medium cucumber, cut into sticks

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the scallions in the pot.
4. Set the salmon on top of the scallions, skin side down if not skinned, and drizzle with olive oil.
5. Sprinkle with salt and pepper, followed by the garlic.
6. Top the fillets with the lemon slices and half the dill sprigs.
7. Scatter the potatoes around the fish.
8. Add the carrots, zucchini, celery, and cucumber.
9. Tuck more dill sprigs into crevices and lightly season again with salt and pepper.
10. Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 407
13. Protein: 30g
14. Carbohydrates: 46g
15. Fat: 13g
16. Cholesterol: 70mg
17. Sodium: 113mg
18. Fiber: 6g

olive oil spray, scallions, salmon fillet, olive oil, salt, garlic, lemon, dill sprigs, red potatoes, carrots, zucchini, celery stalk, cucumber

Taken from www.epicurious.com/recipes/food/views/dill-salmon-378766 (may not work)