Creamy Baked Salmon Over Potatoes
Adapted 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