One-Pan Salmon Supper

• 12 baby red or white potatoes, halved
• 1 (8 ounce) package baby carrots
• 1 cup broccoli florets
• 1 tablespoon butter, at room temperature
• 4 (5 ounce) salmon fillets
• salt and ground black pepper to taste
• 3/4 cup chicken stock
• 1/2 lemon, juiced
• 1 tablespoon chopped fresh dill
• 1 garlic clove, chopped

1. Place potatoes and carrots in a large pot. Cover with a generous amount of cold water. Bring to a boil; cook until tender yet still firm, about 5 minutes. Add broccoli and cook for 2 minutes more. Drain vegetables well. Rinse under cold running water and drain well again.
2. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
3. Place salmon fillets in the baking pan. Surround salmon with parboiled vegetables; season with salt and pepper. Combine chicken stock, lemon juice, dill, and garlic in a bowl. Drizzle over the salmon and vegetables. Cover with aluminum foil.
4. Bake in the preheated oven until salmon fillets flake easily with a fork, about 15 minutes.

baby red, baby carrots, broccoli florets, butter, salmon fillets, salt, chicken stock, lemon, dill, garlic

Taken from www.allrecipes.com/recipe/269740/one-pan-salmon-supper/ (may not work)