Serving Size 1
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
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
- 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.