Ready in an hour, sizzling salmon sits atop a creamy potato casserole that’s finished with a sprinkling of fresh lemon, garlic and parsley!
- 1 1/2 c half-and-half
- 2 tbsp all-purpose flour
- tsp salt
- 1/4 tsp pepper
- 1/8 tsp pepper
- 1/21 lb all-purpose potatoes, peeled, cut in 1/8-inch-thick slices
- 1 onion, thinly sliced
- 1 1/2 tsp fennel seeds, crushed
- 1 c cherry tomatoes, halved
- 4 salmon fillets, 1 1/4 pounds
- 2 tbsp chopped fresh parsley
- 1 clove garlic, 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.