To facilitate quick and homogeneous cooking, cut the salmon fillet into similar sized portions. I prefer to make cuts of approximately 5×2 cm, from the top of the salmon, the thickest area, reserving the belly for other preparations. Here you can see how to make the cuts to make the most of the salmon.
On the other hand, we peel the potatoes and cut them into half-cm thick slices, distributing them in the baking dish. Add the chive cut into rings, a little chopped parsley and the unpeeled garlic cloves. We add half a glass of water, 3 tablespoons olive oil and stir well, letting them cook in the oven for 20 minutes at 190ºC.
After that period, we stir the potatoes, add a good splash of white wine – I used chamomile – and place the salmon portions on that “bed” of potatoes in the bakery, putting them back in the oven so that the salmon is cooked for a while. 4 minutes, just enough to change color.
We finish the recipe sprinkling the slices with a little finely chopped dill and serving immediately so that the salmon is very juicy and does not overcook with the residual heat. We recommend accompanying this recipe with a glass of white wine.
Three easy and quick baked recipes, to eat well without messing up
With what to accompany the recipe for baked salmon with potatoes
This recipe from baked salmon with potatoes It is great for a light dinner as it has a great satiating effect and has hardly any fat content. The salmon is very juicy and the potatoes pick up all the flavor of the other ingredients. If you want, you can serve it with a garnish of green leafy salad.
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