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Recipes
Potato-Crusted Salmon with Dill Tartar Sauce
4 servings
25 minutes total
Ingredients
  • 2 tablespoons fresh dill
  • 4 green onions, divided
  • 1 lemon, for juice
  • 2 tablespoons unsalted butter
  • ½ cup reduced-fat mayonnaise
  • ¼ cup dill pickle relish
  • 1 ½ teaspoons Greek seasoning, divided
  • 4 fresh salmon fillets (skin removed), 1 ½ lb
  • 1 cup instant potato flakes
  • 4 tablespoons horseradish sauce
  • Nonstick aluminum foil
Steps
  1. Preheat oven to 450°F. Chop dill and green onions (4 tablespoons) finely, juice lemon (1 tablespoon), and melt butter. Combine in small bowl: mayonnaise, relish, ½ teaspoon seasoning, lemon juice, dill, and 2 tablespoons green onions. Season salmon with remaining 1 teaspoon seasoning (wash hands).
  2. Combine potato flakes, butter, and remaining green onions. Coat the top of each fillet with 1 tablespoon horseradish sauce, then press ¼ cup potato mixture into sauce to adhere to each fillet.
  3. Line baking sheet with foil; place fish on sheet and bake 10–12 minutes or until topping has browned and fish is opaque and flakes easily. Serve fish with sauce.
Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 480, Total Fat 26g, Sat Fat 6g, Trans Fat 0g, Chol 125mg, Sodium 940mg, Total Carb 19g, Fiber 2g, Sugars 4g, Protein 40g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%