Best 2 Baked Salmon And Potatoes Recipes

**Baked Salmon and Potatoes: A Delightful and Nutritious Dish**

Baked salmon and potatoes is a classic dish that combines the delicate flavor of salmon with the hearty goodness of potatoes. It's a versatile meal that can be enjoyed for lunch or dinner, and it's also a great option for meal prep. This article provides two recipes for baked salmon and potatoes: a classic recipe and a healthier version. Both recipes are easy to follow and result in a delicious and satisfying meal. The classic recipe uses butter, olive oil, and lemon to flavor the salmon and potatoes, while the healthier version uses a combination of olive oil, herbs, and spices. Both recipes are baked in the oven until the salmon is cooked through and the potatoes are tender and golden brown. Serve with a side of roasted vegetables or a simple salad for a complete meal.

Here are our top 2 tried and tested recipes!

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Salmon, Spinach, and Potatoes Baked in Parchment image

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

Ingredients

1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces (about 1 cup) baby spinach
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced

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

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES image

Categories Potato Appetizer

Yield 10 potato halves

Number Of Ingredients 10

Ingredients

Ingredients
6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons fat-free milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

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:

Choose the Right Salmon: Opt for wild-caught, sustainably sourced salmon for the best flavor and nutritional value.
Season Generously: Don't be shy with the herbs and spices. A flavorful rub or marinade will enhance the salmon's natural taste.
Cook to Perfection: Salmon is best when cooked to medium-rare, with a slightly pink center. Overcooking can dry it out.
Don't Overcrowd the Pan: Give the salmon and potatoes enough space in the pan so they can cook evenly and get crispy.
Roast at High Heat: High heat will help create a crispy exterior on the salmon and potatoes while keeping the inside moist.
Use a Baking Sheet: A baking sheet is the best way to ensure even cooking for both the salmon and potatoes.
Add Vegetables: Feel free to add other vegetables to the pan, such as broccoli, zucchini, or carrots, for a more colorful and nutritious meal.
Serve with Lemon: A squeeze of lemon juice before serving adds a refreshing brightness to the dish.

Conclusion:

Baked salmon and potatoes is a simple yet elegant dish that is perfect for any occasion. With its succulent salmon, crispy potatoes, and flavorful herbs, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal that's also healthy and delicious, give this recipe a try!