Prep Time:
15 Minutes
Cook Time:
45 Minutes
Servings:
2
15 Minutes
Cook Time:
45 Minutes
Servings:
2
Nutrition Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 531
Total Fat: 27g
Total Carbs: 15g
Protein: 59g
I found this recipe on the back of a bag of potatoes and tweaked it to my liking. I adjusted the recipe to provide 2 servings (original was for 4), but increased the amount of potato and cheese used for each serving. The marinate provides a great lemony flavor, and you can’t go wrong with cheese on salmon!
INGREDIENTS:
- 1/3 cup Olive Oil
- 1 tbsp. chopped fresh Rosemary
- 3 tbsp. Lemon Juice
- 1 tbsp. lemon zest
- 1 tbsp. Minced Garlic
- 2 (6oz) skinless 1-inch thick salmon fillets
- 1/2lb Russet potatoes (about 1 large, or 2 small)
- 1 1/3 cup Shredded Parmesan Cheese
DIRECTIONS:
- In a small bowl, combine oil, rosemary, lemon juice, lemon zest and garlic. Place salmon in a glass baking dish and pour marinade over. Refrigerate 1 to 2 hours, turning over once.
- Peel potatoes and shred on the large holes of a grater. heat a non-stick skillet and sprinkle 1/2 of the potatoes around the bottom of the pan to form a lacy circle, about 10 inches in diameter. Sprinkle 1/2 of the cheese on top of the potatoes. Cook over medium heat until cheese melts and bottom is golden brown.
- Remove skillet from heat and let cool for one minute. Remove salmon from marinade and wipe off excess. Place a piece of salmon on one side of the potato-cheese circle and fold the other side over. With a spatula, carefully transfer to a non-stick baking sheet or pan. Repeat with remaining potatoes, cheese and salmon. Refrigerate until needed, up to 6 hours.
- Heat oven to 350 degrees F. Bake salmon until a knife inserted into the thickest part of the fish feels no resistance, about 20-25 minutes. Transfer each piece of salmon to a dinner plate.
