I love cooking in a Dutch oven and making one pot meals. I think it's convenient, and healthy. Outside of grilling, it's one of my favorite ways to prepare fish.
The following recipe is one I've made often. Even though, once again, it's always a little better in the summer with fresh veggies, I've made it to success in the winter. The butter does really add some richness for the fish, I do suggest it unless you need to leave it out for dietary reasons!
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Glorious One-Pot Meal recipe: Dill Salmon by Elizabeth Yarnell.
Dill Salmon Serves 2
This is a great, light summer meal and is particularly great for filling your diet with omega 3s! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.
Olive oil spray
2 scallions, white and green parts, chopped
1/2 to 3/4 pound salmon fillet
1 teaspoon olive oil
Salt and freshly ground white or black pepper
3 garlic cloves, thinly sliced
1/2 lemon, thinly sliced
5 to 7 whole 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. Set the salmon on top of the scallions, skin-side down if not skinned, and drizzle with olive oil. Sprinkle with salt and pepper, followed by the garlic.
4. Top fillets with the lemon slices and half the dill sprigs. Scatter potatoes around the fish. Add the carrots, zucchini, celery, and cucumber. Tuck more dill sprigs into crevices and lightly season again with salt and white pepper.
5. Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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