Baked salmon with new potatoes
2 servings
60 minutes
Baked salmon with young potatoes is a true embodiment of European cuisine's sophistication. Tender, juicy salmon fillet infused with the aroma of olive oil and spices harmoniously pairs with the softness of young potatoes baked to a golden crust. The finishing touch is melted cheese, adding richness and a hint of zest to the dish. Its simplicity makes it an ideal choice for both family dinners and festive gatherings. The dish is versatile—served with fresh vegetables, herbs, or a light lemon-based sauce. The recipe's roots lie in Mediterranean culinary traditions that value fresh, natural ingredients and minimal cooking to preserve flavor. This treat will delight gourmets who appreciate quality and natural taste nuances.
1
Prepare the products.
2
Wash the potatoes and cut them into quarters.
3
Remove the bones from the fillet.
4
If there is no baking dish, make one from foil of the appropriate size and place it on the baking sheet.
5
Grease the mold with olive oil.
- Olive oil: 5 tablespoon
6
Place the fish, sprinkle salt and pepper on top.
- Salmon fillet: 1 piece
- Salt: to taste
- Ground black pepper: pinch
7
Also add potatoes to the fish and salt them.
- New potatoes: 300 g
- Salt: to taste
8
Bake in the oven for 20 minutes at 180 degrees (until the fish is cooked).
9
After the fish is cooked, remove it and cover the potatoes with foil, leaving them in the oven until ready.
10
Grate the cheese on a coarse grater.
- Cheese: 100 g
11
50/50 large and small.
12
When the potatoes are ready, sprinkle with cheese and leave in the oven for a few more minutes (to melt the cheese).
- Cheese: 100 g
13
Serve the prepared dish in portions.