Best Salmon Spinach And Dill Potato Bake Recipes

Potato-Salmon Bake image

Provided by Tara Bench

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3/4 cup panko breadcrumbs
3 tablespoons roughly chopped fresh dill, plus more for garnish
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted, plus more for the dish
2 1/2 pounds assorted potatoes, such as sweet potatoes, small Yukon Golds or small red potatoes, unpeeled and sliced 3/8-inch thick
1 1/4 cups crumbled feta (about 6 ounces)
1 1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth
1 1/4 pounds skinless salmon filet

Steps:

Preheat the oven to 375 degrees F.
Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

Salmon, Spinach, and Potatoes Baked in Parchment image

Yield serves 2

Number Of Ingredients 10

1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces baby spinach (about 1 cup)
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced

Steps:

Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.
Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
Divide the potato slices between the parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.
Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.