Salmon and Scalloped Potatoes
Indulge in the perfect harmony of flavors with this Salmon and Scalloped Potatoes recipe—a luxurious main course that combines tender, flaky salmon with creamy, cheesy layers of thinly sliced russet potatoes. Featuring a velvety garlic-infused cream sauce enriched with Parmesan and fresh thyme, this dish effortlessly blends sophisticated comfort with gourmet flair. The salmon, beautifully seared and seasoned with paprika and lemon, bakes to perfection atop the scalloped potatoes, creating a stunning one-pan meal that's as satisfying as it is elegant. Whether you're hosting a dinner party or treating yourself to a restaurant-quality experience at home, this recipe is sure to impress. Keywords: salmon, scalloped potatoes, creamy potatoes, one-pan meal, gourmet dinner, easy comfort food.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Paprika
- 1 whole Lemon
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish with a bit of butter or cooking spray.
Peel the russet potatoes and slice them evenly into 1/8-inch thin rounds using a sharp knife or mandoline slicer.
In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and whole milk. Add fresh thyme, salt, and ground black pepper. Heat until the mixture is warm but not boiling, then remove from heat.
Layer half the sliced potatoes in the greased baking dish, overlapping slightly. Pour half the cream mixture over the potatoes, then sprinkle half the Parmesan cheese evenly on top.
Repeat with the remaining potato slices, cream mixture, and Parmesan cheese. Cover the dish with foil and bake in the oven for 30 minutes.
While the potatoes are baking, prepare the salmon. Pat the salmon fillets dry with paper towels, then season both sides with salt, pepper, and a pinch of paprika.
Drizzle olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon fillets, skin-side down, for 3-4 minutes, then carefully flip and sear the other side for an additional 2 minutes.
After the potatoes have baked for 30 minutes, remove the foil and place the seared salmon fillets on top of the potato layer.
Return the dish to the oven and bake uncovered for 20-25 minutes, or until the potatoes are tender and the salmon is cooked through (internal temperature of 145°F or 62°C).
Squeeze fresh lemon juice over the salmon and garnish with chopped parsley before serving.
Serve warm, plating each salmon fillet with a generous helping of creamy scalloped potatoes.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
