Home / Fish Recipes / Salmon Fillet with potato scales
6 June, 2018

Salmon Fillet with potato scales

European
Mains
4 Portions
30M
1H
568 Calories
Salmon fillet with salad and potato scales
Posted in : Fish Recipes, Potato recipes, Cooking Food Recipes, Easy Recipes, Eggplant Recipes, Holidays and Parties, Main Dishes on by : Larisa Ion Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,

5/5 (1)



Do you want to cook something which is healthy, but tasty and looks interesting? Then this recipe is for you.  Salmon fillet with potato scales baked in the oven with eggplants and zucchini. This ONE-PAN dish with the flavor of fresh thyme looks incredibly, super delicious and very easy to cook at the same time.

Ingredients (for 4 portions):

For salmon fillet with potato scales:

  • 4 pieces of salmon fillet, 4-5 ounces each
  • 5-6 baby potatoes
  • 3 tablespoons olive oil
  • Few twigs of fresh thyme
  • Salt, ground black pepper to taste

For baked vegetables garnish:

  • 2 eggplants
  • 2 zucchini
  • 3-4 tablespoons olive oil
  • Few twigs of fresh rhyme
  • Salt, ground black pepper to taste

Video

Let’s get started!!!

  1. Preheat oven up to 180°C or 356°F. In a small bowl mix olive oil with fresh thyme leaves. You could use dry thyme as well. Add salt, ground black pepper and mix well.
  2. Rinse salmon fillet in cold tap water and dry with paper towels. Spread 2 tablespoons of olive oil on a foil lined oven tray. Place pieces of salmon fillet on the oiled foil. If you have fish with skin, arrange it skin down. Brush fillet with thyme oil, add salt and pepper to taste.
  3. Carefully wash baby potatoes and dry with paper towels. Slice potatoes on the thin rounds with knife or special grater. Arrange potato rounds on top of the pieces of salmon fillet in an overlapping pattern (to resemble fish scales), covering surface completely. Sprinkle with thyme oil. Season with salt and black pepper to taste.
  4. Wash and trim zucchini and eggplants. Cut vegetables lengthwise into slices about 2″ thick. Make cross cuts on the zucchini and eggplants flesh. Place some slices on the free space on the oven tray with salmon. Arrange the rest on the grill rack. Mix thyme with olive oil and brush zucchini and eggplants with this mixture. Season all vegetables with black pepper and salt.
  5. Bake salmon fillet, zucchini and eggplants about 20-25 minutes, until potato scales and vegetables are evenly golden.
  6. Serve delicious and beautiful salmon fillet with potato scales and grilled vegetables with fresh greens and enjoy!

Bon appétit!!!


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Author: Larisa Ion

Updated:

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