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Salmon Potato Gratin

Ready in an hour, sizzling salmon sits atop a creamy potato casserole that’s finished with a sprinkling of fresh lemon, garlic and parsley!


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 1 1/2 c. half-and-half
  • 2 tbsp. all-purpose flour
  • tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. pepper
  • peeled, cut in 1/8-inch-thick slices
  • thinly sliced
  • crushed
  • halved
  • 1 1/4 pounds
  • 2 tbsp. chopped fresh parsley
  • minced
  • 1 tsp. grated lemon zest


Preheat oven to 400 degrees Fahrenheit. Coat 11-inch x7-inch baking dish with cooking spray. In large bowl, whisk together half-and-half, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in potatoes, onion and 1 teaspoon fennel seeds; transfer to baking dish. Top with cherry tomatoes; cover with foil. Bake 20 to 25 minutes or until tender.

Sprinkle salmon with remaining salt, pepper and fennel seeds. Uncover potatoes. Place salmon on top. Bake uncovered 7 to 8 minutes or until salmon is cooked through. Combine parsley, garlic, and lemon zest; sprinkle over top.

Calories: 480. Protein: 37 grams. Fat: 18 g. (8 g. saturated). Cholesterol: 95 mg. Carbs: 41 g. Sodium: 568 mg. Fiber: 3 g. Sugar: 8 g. 

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