Citrusy Salmon Pot Pie

Sprinkle 2 teaspoons lemon juice over salmon fillet and season with lemon pepper to taste. Set aside and let salmon marinate for at least 10 minutes.

Meanwhile, heat 3 cups of broth in a stock pot. Quarter potatoes and slice into 1/2 inch pieces. Add potatoes to hot broth and simmer gently. After 10 minutes, add chopped parsley, asparagus, and cauliflower; simmer together in the broth for 3 to 5 minutes, until vegetables are slightly tender. Turn off heat.

In a large saute pan, melt 1 Tbsp. butter and saute shallots for 1 minute. Add mushrooms and saute another 1 to 2 minutes, until mushrooms are evenly cooked. Add mushrooms and shallots to the pot of broth with potatoes.

Melt 1 more Tbsp. of butter in the same saute pan and cook salmon over medium heat for 7 to 8 minutes, turning once. Transfer salmon to a cutting board, remove any skin, and cut into 1 inch chunks. Cover salmon to retain moisture.

In the same saute pan, melt the remaining 3 Tbsp butter. Slowly whisk in flour to form a thick paste, then whisk in remaining 1 cup of broth gradually to create a smooth sauce of medium thickness. Transfer sauce to the stock pot with the vegetables and stir to blend evenly.

To the vegetable and potato mixture, add salmon chunks, remaining lemon juice and 1 tsp. sea salt. Heat until simmering, stirring gently. Simmer for 4 to 5 minutes or until broth is thickened.

Transfer the warm contents of the stock pot to a round baking dish. Unroll the refrigerated pie crust and cut vents with a sharp knife. Place pie crust on top of the salmon and vegetable mixture in the dish. Roll and flute edges of crust.

Bake the pie at 425 degrees F for 15 minutes or until crust is golden brown. Allow the pie to cool for about 10 minutes before serving. Garnish with fresh parsley sprigs if desired.