Salmon potatoes creamy bake (Print Version)
# Ingredients:
→ Main Items
01 -
4 salmon fillets
02 -
6 garlic cloves
03 -
2 lemons (or less, depending on preference)
04 -
1 kg potatoes
05 -
2 fresh tomatoes
06 -
Olive oil
07 -
Provençal herbs
08 -
Salt and pepper
09 -
Optional: Chopped parsley
# Instructions:
01 -
Wash the tomatoes and cut them into thin slices. Slice up the lemons the same way. Peel the potatoes and chop them into thin, even slices — or leave the skin on if it's delicate and clean. Crush and peel garlic cloves. Preheat your oven to 180°C (350°F).
02 -
Grab a large oven-safe dish. Lay down a layer of potato slices first. Sprinkle some of the smashed garlic over them. Alternate layers of potatoes with slices of lemon.
03 -
Place the tomato layers on top. Add a pinch of salt, pepper, and those Provençal herbs. Drizzle it all with olive oil. Pop it into the hot oven, and cook for roughly 30 minutes. Use a fork to see if the potatoes are soft.
04 -
Take the dish out and put the salmon fillets on top. Add a lemon slice to each piece of fish. Give it some salt, pepper, and another splash of olive oil. Bake again for about 25 more minutes.
# Notes:
01 -
You can go with fresh or frozen salmon fillets.
02 -
Pick potato varieties that bake well, like Charlotte, Ratte, Franceline, or Samba.
03 -
Feel free to try other veggies like bell peppers or onions in your dish.