This recipe is perfect for a simple family dinner. However, because it’s salmon and looks perfectly elegant, this is perfect for fancy dinner too. There is something about salmon that just makes it a dish perfect for every occasion. And you must absolutely take advantage of that!
Our friend over at Recipe Lion has this to say about this recipe:
“Sometimes chicken and ground beef just don’t cut it for dinner – you need a dish that’s special once in a while. Potato-Crusted Salmon is an easy baked salmon recipe that seems fancy, but is so incredibly simple to make. This dinner recipe for two is so fantastic that you just need to make it to believe it!”
This is true, at least I can vouch for my family. We all love meat, but there are times when we just need to take a break from meat. Usually, we use fish. And since salmon is a family favorite, that’s what I always cook. This is one salmon recipe that became an instant favorite in our house. The plates are all empty after dinner!
Ingredients
1/3 cup Bob’s Red Mill instant mashed potato flakes
1/4 teaspoon McCormick onion powder
1/4 teaspoon Morton salt
1/4 teaspoon McCormick black pepper
2 (6-ounce) salmon fillets
3 tablespoons Zoye But-R-Lite
Instructions
Preheat the oven to 350 degree F. Coat a 7 x 11 inch baking dish with nonstick cooking spray.
In a shallow dish, combine the potato flakes, onion powder, salt, and pepper; mix well.
Dip the fillets in the Zoye But-R-Lite, then coat with the potato mixture and place in the baking dish. Sprinkle any remaining potato mixture evenly over the top. Drizzle the remaining Zoye But-R-Lite over the fillets.
Bake for 20 to 25 minutes, or until the fish flakes easily with a fork and the potato crust is golden. Serve immediately.
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Quick Tip: While the salmon is baking, steam about 1/2 pound fresh asparagus. Let it cool slightly then top it with a vinaigrette dressing made by combining balsamic vinegar, olive oil, salt, and pepper in an empty bottle and giving it all a shake.
Thanks again to Recipe Lion for this amazing recipe.
