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4 Serves
115 Mins
24 g
53 g
28 g
Sauté the onion and carrots in a pot with a little olive oil until softened.
Ingredients, vitamins, and health benefits
Onion
Carrots
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
174 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
1672 mg / 4,700 mgSodium
704 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Add the potatoes, fish stock, and water, then simmer until the potatoes are nearly tender.
Add the salmon pieces and cook gently until just opaque and flaky.
Stir in the heavy cream and dill, season with salt and black pepper, and warm through without boiling.
Olive Oil
Potatoes
Fish Stock
Water
Salmon Fillets
Heavy Cream
Dill
Salt
White Pepper
Vitamin A
829 µg / 900 µgVitamin C
93 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
174 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
1672 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
30
g10
g30
g
Croatian
EthiopianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g