Baked salmon with potatoes
Jump to recipeBaked salmon with potatoes is ready in 40 minutes and brings about 58 g of protein per serving. The potatoes go into the oven first, the fish joins them later, and you stir the sauce together while everything bakes.
A little lemon and dill are all it takes to keep the flavor clean and fresh. The potatoes come out golden outside and soft inside, and the salmon stays moist because it spends less time in the oven.
MEALUP Hard Italian Cheese goes into the cold yogurt and dill sauce that waits next to the fish. It adds protein and a light hard-cheese flavor that suits the dill and lemon.
The recipe
Ingredients
Serves 2
For the oven
For the sauce
Preparation
- Preheat the ovenPreheat the oven to 200°C.
- Arrange the potatoesSpread the potatoes in a baking pan, drizzle with some of the olive oil, season with salt and black pepper and toss well.
- Give the potatoes a head startRoast the potatoes on their own for 15 minutes, until they start to brown.
- Add the salmonTake out the pan, make room among the potatoes and lay the salmon fillets in, skin side down. Brush the fish with the rest of the olive oil, season and top with the lemon slices.
- Finish bakingReturn the pan to the oven for another 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork, and the potatoes are completely tender.
- Make the sauceWhile the fish bakes, stir the yogurt with 2 servings (60 g) of MEALUP Hard Italian Cheese, the dill, garlic and lemon juice until smooth.
- ServeServe the salmon and potatoes warm, with the herb sauce on the side or spooned over the top.
Tips
- The salmon is done when it flakes easily in the middle. Don't wait until it dries out.
- Cut the potatoes smaller and they can bake alongside the fish, for a shorter total time.
- The sauce can be made ahead and kept in the fridge for up to 2 days.
- Leftover salmon makes a great cold salad the next day.
MEALUP Hard Italian Cheese is stirred into the cold yogurt sauce with dill and garlic, which waits on the table next to the fish and potatoes. It adds protein without ever going near the oven.
Protein is calculated from USDA FoodData Central and the MEALUP label (21 g in 1 serving).
