Poached Salmon with Lemon and Dill

Campbell's Poached Salmon with Lemon and Dill Recipe

It takes just 20 minutes to make this chef-quality dish.  So when salmon is on the menu, use this simply delicious recipe to make it even better. 

At a glance

Prep

5 min.

Total

20 min.

Serves

6

Cook: 15 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1/4 cup chablis wine or other dry white wine
1/4 teaspoon dried dill weed, crushed
4 thin slices lemons
1 1/2 pounds salmon steaks, 1-inch thick (about 6 steaks)

How to Make It

  • 1

    Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.

  • 2

    Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

160 190

totalfat

5g 6g

saturatedfat

1g 1.5g

cholesterol

50mg 60mg

sodium

220mg 290mg

totalcarbohydrate

2g 5g

dietaryfiber

0g 0.99g

protein

23g 25g

vitamina

4%DV 6%DV

vitaminc

10%DV 10%DV

calcium

2%DV 2%DV

iron

0%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25586

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