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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Salmon Trilogy (Part I): Potato Baked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions