Salmon Trilogy (Part I): Potato Baked Salmon Recipe

Name: Salmon Trilogy (Part I): Potato Baked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salmon; 3/4 lb salmon fillet, fresh and without skin, about 1-1 1/2 inch thick; 1 tablespoon parsley, chopped (preferably flat leaf); salt, to taste; pepper, to taste; 1 tablespoon parsley, chopped (preferably flat leaf); olive oil, for the casserole form; For the mashed potatoes; 1/2 lb potato (like Yukon Gold); 2 tablespoons olive oil; 2 medium onions, chopped; 1/2 garlic clove, minced; 1/2 cup low-fat milk (about); 1 pinch nutmeg; salt, to taste; For the crust; 3 tablespoons breadcrumbs; 1 tablespoon parmesan cheese, grated; 1 -3 tablespoon olive oil

Servings: persons

For the salmon
3/4 lb salmon fillet, fresh and without skin, about 1-1 1/2 inch thick
1 tablespoon parsley, chopped (preferably flat leaf)
salt, to taste
pepper, to taste
1 tablespoon parsley, chopped (preferably flat leaf)
olive oil, for the casserole form
For the mashed potatoes
1/2 lb potato (like Yukon Gold)
2 tablespoons olive oil
2 medium onions, chopped
1/2 garlic clove, minced
1/2 cup low-fat milk (about)
1 pinch nutmeg
salt, to taste
For the crust
3 tablespoons breadcrumbs
1 tablespoon parmesan cheese, grated
1 -3 tablespoon olive oil

1
NOTE: Prepare fish and onions while potatoes are cooking.
2
For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
3
For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
4
Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
5
Add onions, garlic and nutmeg. Salt to taste.
6
Spread potatoes over fish.
7
Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
8
Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
9
Directly before serving sprinkle with chopped parsley. Serve immediately.
10
NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: For the salmon, 3/4 lb salmon fillet, fresh and without skin, about 1-1 1/2 inch thick, 1 tablespoon parsley, chopped (preferably flat leaf), salt, to taste, and more.

Yes, Salmon Trilogy (Part I): Potato Baked Salmon 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.

Salmon Trilogy (Part I): Potato Baked Salmon

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