Nutrition Facts

Serving Size1
Total Fat20.5 g
Saturated Fat3 g
Sodium528 mg
Total Carbohydrate35 g
Dietary Fiber5.5 g
Protein38 g

Servings and Times


Ingredients and Preparation

Crème fraiche (or substitute light mayonnaise)2 tablespoons
Dijon mustard1 teaspoon
Olive oil2 teaspoons
Medium Yukon gold potatoes, cubed2
Salmon filet (preferably wild)12 ounces
Salt½ teaspoon
Freshly ground pepper to taste
Fresh parsley, chopped2 tablespoons
  1. Directions
  2. Preheat oven to 425˚F.
  3. In a small bowl, mix together crème fraiche (or light mayonnaise) and mustard.
  4. Drizzle olive oil onto the bottom of a baking dish. Add potatoes and shake around until coated with the olive oil.
  5. Push potatoes together in center of baking dish and then place salmon, skin side down, on top. Season with salt and pepper and then top with the crème fraiche mixture.
  6. Bake for about 20 minutes, or until potatoes are tender and salmon is cooked through. Garnish with fresh parsley.