Creamy Baked Salmon Over Potatoes
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
| 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