Roasted Salmon with Dill Mashed Potatoes

Prep: 10 min.

Cook: 20 min.

Serves: 4

Cost per serving: $3.40

3 lb. baking potatoes, peeled, cut into 1-inch pieces

Salt and pepper

4 6-oz. salmon fillets, about 11/4 inches thick each

1 Tbsp. olive oil

1 cup sour cream

1/2 cup milk

1/4 cup finely chopped fresh dill

1. Preheat oven to 400°F. Place potatoes in a large pot, cover with water and add 1 Tbsp. salt. Bring to a boil and cook until potatoes are tender, about 10 to 15 minutes.

2. While potatoes are cooking, line a baking sheet with heavy-duty aluminum foil. Place salmon fillets on foil, skin side down. Brush with oil and sprinkle with salt and pepper. Roast until just opaque in center, 14 to 16 minutes. Remove from oven and loosely tent with foil to keep warm.

3. Drain potatoes and return to pot. Mash over low heat until smooth. Stir in sour cream, milk and dill. Season with salt and pepper to taste. Serve immediately with salmon.

PER SERVING: 433 Cal., 22g Fat (8g Sat.), 151mg Chol., 8g Fiber, 47g Pro., 22g Carb., 422mg Sod.

Kitchen tips

Slim it down. Swapping low-fat buttermilk for the sour cream will shave off 66 calories and 8 grams of fat from the potatoes.

Choose sides. Asparagus goes well with this meal. To make it super easy, roast the spears: Place them on a foil-lined baking sheet, toss with a little bit of olive oil, salt and pepper, and put them in the oven after the salmon comes out. Cook for 5 to 10 minutes, depending on thickness. Shake the pan a few times while roasting.

Try our recipe for Grilled Salmon with Yogurt Mint Sauce.

Get more than 20 simple-to-make, family-friendly recipes each month in All You magazine: Try two free trial issues.

Back to allyou.com