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40 Minutes
429 Calories
17 Ingredients
4 Servings



  1. Spray a saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When hot, add onion, celery, and pepper. Sauté for 2 to 3 minutes.
  2. Add carrots, potatoes, corn, chicken broth, water, dill, salt, and marjoram. Bring to a boil. Cover. Reduce heat and simmer for 10 minutes or until potatoes are tender.
  3. Meanwhile, rinse salmon fillets.
  4. In another saucepan, bring to boil an adequate amount of water to cover salmon for poaching. Add salmon. When water begins to boil again, reduce the heat. Cover. Simmer for 6 to 8 minutes or until salmon flakes easily with a fork. Remove and discard poaching water. Flake salmon into small pieces. Set aside.
  5. Combine the cornstarch with the milk and add to the potato mixture. Add peas and cook 3 to 4 minutes. Add the salmon and cook 2 to 3 more minutes to heat through.
  6. Makes 4 servings.


  • Calories 429
  • Sodium 619mg
  • Fat 10g
  • Protein 35g
  • Carbs 53g
  • Fiber 6g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 429
% Daily Value
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 619mg 26%
Total Carbohydrate 53g 18%
Dietary Fiber 6g 24%
Total Sugars 16g
Protein 35g
Calcium 177mg 18
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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