Baked salmon with potatoes and lettuce
4 servings
40 minutes
Baked salmon with potatoes and lettuce is an exquisite dish of European cuisine that combines the tenderness of fish with aromatic herbs and a rich garnish. Salmon baked with rosemary and olive oil becomes soft inside and has a light crispy crust outside. Potatoes boiled to tenderness are covered with a creamy yogurt sauce with dill, while lettuce dressed with wine vinegar and mustard adds freshness and a slight tanginess. Feta gives the dish spicy notes, while lemon juice completes the flavor symphony with bright citrus tones. Historically, baked salmon was a favorite dish of European aristocracy, and today it captivates the hearts of gourmets worldwide. It is an ideal choice for both festive dinners and cozy family evenings.
1
Clean the salmon from the scales.
2
Preheat the oven to 200 degrees.
3
Place the fish in a large baking dish skin side up and drizzle with olive oil (if you have an open jar of sun-dried tomatoes, you can use the oil from there for extra flavor).
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 2 tablespoons
4
Rub the fish with salt and pepper. Sprinkle with rosemary leaves.
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: 6 sprigs
5
Bake in the upper part of the oven for about 25 minutes.
6
Wash the potatoes thoroughly, place them in a pot of boiling salted water, and cook for about 25 minutes (depending on the size of the potatoes).
- New potatoes: 1 kg
- Salt: to taste
7
In a bowl, mix mustard with two tablespoons of Extra Virgin oil, two tablespoons of vinegar, salt, and pepper.
- Dijon mustard: 1 teaspoon
- Extra virgin olive oil: 2 tablespoons
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Wash and dry the lettuce leaves, place them on a plate, and drizzle with the prepared dressing.
- Lettuce: 2 pieces
- Extra virgin olive oil: 2 tablespoons
9
Drain the potatoes and set aside.
10
Mix yogurt with a drop of Extra Virgin oil and a drop of vinegar. Finely chop the dill and add it as well.
- Natural low-fat yogurt: 6 tablespoons
- Extra virgin olive oil: 2 tablespoons
- White wine vinegar: 2 tablespoons
- Dill: 1 bunch
11
Mix the potatoes with the prepared sauce and place them on a dish.
12
Crumble feta over the potatoes and lettuce salad.
- Feta cheese: 50 g
13
Place the fish on a plate (it can be served hot or at room temperature). Carefully cut the skin off the salmon in one piece, place it back in the dish upside down, and return it to the oven for a few minutes until a crispy golden crust forms.
14
Then lay the skin back on the fish.
15
Serve with potatoes in yogurt, lettuce, and quartered lemon. After serving, squeeze lemon juice over the fish.
- Lemon: 1 piece