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

4

Cook: 15 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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

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.

Full Screen View

Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

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

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25586

Your Recently Viewed Recipes