Creamy Baked Salmon Over PotatoesAdapted from CooksAid.com Nutrition Facts| Serving Size | 1 | | Calories | 483 | | Total Fat | 20.5 g | | Saturated Fat | 3 g | | Sodium | 528 mg | | Total Carbohydrate | 35 g | | Dietary Fiber | 5.5 g | | Protein | 38 g |
Ingredients and Preparation TOP| Ingredients | Measures |
|---|
| Crème fraiche (or substitute light mayonnaise) | 2 tablespoons | | Dijon mustard | 1 teaspoon | | Olive oil | 2 teaspoons | | Medium Yukon gold potatoes, cubed | 2 | | Salmon filet (preferably wild) | 12 ounces | | Salt | ½ teaspoon | | Freshly ground pepper to taste | | Fresh parsley, chopped | 2 tablespoons |
- Directions
- Preheat oven to 425˚F.
- In a small bowl, mix together crème fraiche (or light mayonnaise) and mustard.
- Drizzle olive oil onto the bottom of a baking dish. Add potatoes and shake around until coated with the olive oil.
- Push potatoes together in center of baking dish and then place salmon, skin side down, on top. Season with salt and pepper and then top with the crème fraiche mixture.
- Bake for about 20 minutes, or until potatoes are tender and salmon is cooked through. Garnish with fresh parsley.
Exchanges
5 lean meats; 2 starches; 2 fats Side Suggestions: Steamed Asparagus | 