Place the potatoes and carrots in a pot, cover with a generous amount of cold water and then boil until firm tender. Add the broccoli and cook 2 minutes more. Drain the vegetables well, cool in cold water and then drain well again. Preheat the oven to 375 degrees F.
Butter a 9 by 13 inch baking pan and set in the salmon. Surround the salmon with the vegetables; season with salt and pepper. Combine the stock, garlic, lemon juice and dill in a bowl. Drizzle over the salmon and vegetables. Cover and bake 15 minutes, or until the fish is just cooked through.
Recipe Options: All you'll need to serve with this one pan supper is some warm slices of your favourite Alex Campbell Signature Series Brio bread to sop up the juices from the pan, such as filone, a moist and dense Mediterranean-style bread, or ciabatta, a crisply-crusted Italian-style bread named after its "slipper" shape. Try another type of fish in this dish, such as halibut or cod fillets.
If you like to cook with wine, substitute 1/4 cup of the stock with dry white wine. If you like snap peas or asparagus, add 16 to 20 of either of them, trimmed and blanched, to the dish instead of the broccoli florets.