- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 327.8
- Total Fat: 13.2 g
- Cholesterol: 54.7 mg
- Sodium: 172.7 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.5 g
- Protein: 22.8 g
Sliced Potato Crusted Rosemary Mustard SalmonSubmitted by: HEARTOLOVE
IntroductionCrusty Potatoes on a flakey Salmon filet Crusty Potatoes on a flakey Salmon filet
*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.)
Atlantic Salmon (fish), 1 fillet
Olive Oil, 2 tbsp
*Grey Poupon Dijon Mustard, 4 tsp
2-3 Sprigs of fresh rosemary.
Put them in a bowl with 1-2 TBS Olive oil and coat.
Cover a broiling pan with foil.
Remove skin from filet .
Use a small amount of olive oil to grease pan.
Lay filet on pan,
Coat filet with Small amount of oil
Coat filet with Dijon mustard.
Lay the sprigs of Rosemary, (Connected to stem so that you can easily pull them off when served.)
On top of filets.
Bake at 425 for 16 min. Checking frequently as some filets are thinner than others.
If the Potatoes are not as brown as desired you can "broil" it toward the end of the cooking time.
Number of Servings: 4
Recipe submitted by SparkPeople user HEARTOLOVE.