Description
A delightful dish combining crispy baked potato, rich flaked salmon, and a refreshing dill cream sauce, perfect for quick lunches or satisfying dinners.
Ingredients
Scale
- 1 large russet potato
- 1 filet cooked salmon (grilled, roasted, or poached)
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp capers
- Fresh dill, for garnish
- Salt & cracked black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Rub the potato with olive oil and sprinkle with salt. Bake for 45–60 minutes until the skin is crisp and the inside is fluffy.
- While the potato bakes, flake the cooked salmon into bite-sized chunks.
- In a small bowl, mix the sour cream (or Greek yogurt) with lemon juice and a pinch of salt.
- Once the potato is done baking, carefully slice it open. Add the cream sauce, then top with flaked salmon and capers.
- Drizzle a little olive oil on top, sprinkle with fresh dill, and finish with cracked black pepper.
Notes
Serve while warm, and for leftovers, store the salmon and potato separately in the refrigerator for up to 2 days. Reheat the potato in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg
Keywords: baked potato, salmon recipe, dill cream, quick dinner, nutritious meal