Salmon with Spring Vegetables

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CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 carton (900 mL)  CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 16 sugar  snap peas, trimmed
  • 2 baby candy cane  beet, peeled and cut into wedges
  • 1 cup (250 mL) fresh shelled  peas
  • 10 spears asparagus, trimmed and cut into 2" pieces
  • 4 small  carrots, peeled, trimmed with 1⁄2" of the stem left intact, and cut half lengthwise
  • 1/4 cup (60 mL) butter, divided
  • 2 tbsp (30 mL) olive oil
  • 8 oz (226 g) button  mushrooms
  • 1 clove garlic, peeled and minced
  • 1 pinch freshly  cracked black pepper
  • 1 leek, trimmed, cut into 1⁄2"-thick rounds, and washed
  • 1/2 fennel bulb, small, trimmed and thinly sliced crosswise
  • 1/2 cup (125 mL) white wine (optional)
  • 4 fresh  salmon fillet, center-cut (6oz/170g each)
  • 1/4 cup (60 mL) chopped  parsley
  • 1/4 cup (60 mL) chopped  chives


  1. In a large saucepan, bring broth to a boil, blanch snap peas, beets, peas, asparagus and carrots, one variety at a time, just until tender crisp. Remove them with a large sieve directly into ice water to stop them from being overcooked. Once cooled, drain and set aside, reserving broth.
  2. In a large skillet, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil over medium high heat. Cook the mushrooms until golden, about 4 minutes. Add the garlic and pepper; cook one minute more. Set aside.
  3. Melt another tbsp (15 mL) of butter and cook leeks and fennel, tossing to coat. Pour in white wine (if using) and the reserved broth; cook until the sauce has been reduced by half.
  4. Meanwhile, bake the salmon, skin side down on a parchment lined baking sheet in a 325˚F (170˚C) oven until fish flakes and juices run clear, about 15 minutes.
  5. Add blanched vegetables and mushrooms to the leek and fennel mixture with the remaining butter and herbs, just to heat through.
  6. Carefully remove skin from salmon and arrange on a plate, spooning vegetables and sauce over top. Sprinkle with parsley and chives.

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Amount Per Serving
Calories 420
Fat 18 g
Sodium 800 mg
Carbohydrate 30 g
Dietary Fibre 10 g
Protein 37 g
Calcium 10 %DV
  • Source of calcium
  • Source of fibre

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