Garden Patch Salmon Dinner Recipe

Name: Garden Patch Salmon Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb salmon fillet (2); 2 large yukon gold potatoes, mashed; 1/4 cup yogurt, plain (Greek or regular); salt; pepper; 3 tablespoons olive oil; 1/4 cup fresh basil, julienne; 2 garlic cloves, minced; 1 tablespoon sun-dried tomato packed in oil, chopped (optional); 1/2 cup edamame, Snap Peas (cut in half or thirds) or 1/2 cup peas (frozen); 1/2 cup cherry tomatoes, cut in half or 1/2 cup tomatoes, cut in 1/2-inch cubes

Servings: persons

1/2 lb salmon fillet (2)
2 large yukon gold potatoes, mashed
1/4 cup yogurt, plain (Greek or regular)
salt
pepper
3 tablespoons olive oil
1/4 cup fresh basil, julienne
2 garlic cloves, minced
1 tablespoon sun-dried tomato packed in oil, chopped (optional)
1/2 cup edamame, Snap Peas (cut in half or thirds) or 1/2 cup peas (frozen)
1/2 cup cherry tomatoes, cut in half or 1/2 cup tomatoes, cut in 1/2-inch cubes

1
Thaw fish if frozen, Preheat oven to 350 degrees F.
2
In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
3
In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
4
If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
5
Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
6
Bake uncovered for 25 minutes.
7
Serve in casserole dish.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb salmon fillet (2), 2 large yukon gold potatoes, mashed, 1/4 cup yogurt, plain (Greek or regular), salt, and more.

Yes, Garden Patch Salmon Dinner falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Patch Salmon Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions