Best 2 Baked Salmon And Potatoes Recipes
Baked salmon and potatoes are a classic dish that is both delicious and nutritious. With its rich flavor and flaky texture, salmon is a popular choice for many people. Combined with tender potatoes, this dish offers a satisfying meal that is perfect for any occasion. Whether it's a weeknight dinner or a special gathering, baked salmon and potatoes is sure to be a hit.
Let's cook with our recipes!
SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
- Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
- Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
- Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
- Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
- Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.
SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES
Steps:
- Preparation Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan. If you do, the potatoes will not cook evenly.
- Season the potatoes well. This will help them to brown and develop flavor.
- Bake the salmon and potatoes at a high temperature. This will help to create a crispy crust on the salmon and tender, fluffy potatoes.
- Don't overcook the salmon. Salmon is a delicate fish, so it is important to cook it just until it is opaque in the center.
- Serve the salmon and potatoes immediately. This dish is best enjoyed fresh out of the oven.
Conclusion:
Baked salmon and potatoes is a classic dish that is easy to make and always a crowd-pleaser. This recipe is a great way to cook salmon and potatoes together in one pan, making it a quick and easy weeknight meal. The salmon is cooked to perfection, with a crispy skin and tender, flaky flesh. The potatoes are roasted until golden brown and fluffy. This dish is sure to be a hit with your family and friends.
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