INGREDIENTS
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1 cup low sodium vegetable broth
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2 lbs medium red potatoes (cut into 1 inch chunks)
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4 pieces carrots (peeled and chopped into 1 inch thick (about 2 cups))
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5 frozen salmon fillets (4 ounce each)
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4 tbsp unsalted butter (melted )
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1/2 tsp garlic powder
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2 lemons (juiced)
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freshly ground black pepper
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Fresh chopped dill (for garnish (optional))
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1 tsp fine sea salt