Salmon Potato Gratin recipe
Ready in an hour, sizzling salmon sits atop a creamy potato casserole that’s finished with a sprinkling of fresh lemon, garlic and parsley!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 cups half-and-half
- 2 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/2 lb. all-purpose potatoes, peeled, cut in 1/8"-thick slices
- 1 onion, thinly sliced
- 1 1/2 tsp. fennel seeds, rushed
- 1 cup cherry tomatoes, halved
- 4 salmon filets, 1 1/4 lbs.
- 2 Tbs. chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp. grated lemon zest
Instructions
PrintPreheat oven to 400°F. Coat 11"x7" baking dish with cooking spray. In large bowl, whisk together half-and-half, flour, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in potatoes, onion and 1 tsp. fennel seeds; transfer to baking dish. Top with cherry tomatoes; cover with foil. Bake until tender, 20–25 min.
Sprinkle salmon with remaining salt, pepper and fennel seeds. Uncover potatoes. Place salmon on top. Bake, uncovered, until salmon is cooked through, 7–8 min. In bowl, combine parsley, garlic, and lemon zest; sprinkle over top.
Nutrition
- Calories: 480
- Total Fat: 18 gram
- Saturated Fat: 8 gram
- Protein: 37 gram
- Carbohydrates: 41 gram
- Fiber: 3 gram
- Cholesterol: 95 mg
- Sugar: 8 gram
- Sodium: 568 mg
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