Salmon and Spinach Rosti Bake
Indulge in the comforting flavors of a **Salmon and Spinach Rosti Bake**, a crowd-pleasing one-dish meal that’s as nourishing as it is delicious. Layers of golden, grated potato form a crispy rosti crust, enveloping a creamy spinach and salmon center that’s bursting with flavor. Fresh spinach sautéed with garlic and a hint of nutmeg is combined with cream cheese and heavy cream for a luscious, velvety filling, while tender chunks of salmon add a dose of omega-3s. Finished with a sprinkle of Parmesan for a satisfying cheesy crunch, this baked dish is perfect for a cozy dinner or an impressive meal for entertaining. Made with simple, fresh ingredients, it’s a wholesome recipe that can feed a family and is ready in just over an hour. Easy to make and packed with flavor, this dish is sure to become a new household favorite.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 400 grams Salmon fillets
- 200 grams Fresh spinach
- 100 grams Cream cheese
- 100 ml Heavy cream
- 50 grams Parmesan cheese
- 2 units Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Peel and grate the potatoes. Use a clean kitchen towel to squeeze out as much moisture as possible from the grated potatoes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the grated potatoes, season with a pinch of salt, and cook for 5-7 minutes until softened. Set aside.
Heat the butter in a large skillet over medium heat. Add the garlic (minced) and cook for 1 minute until fragrant.
Add the spinach to the skillet with the garlic. Season with a pinch of salt, pepper, and nutmeg. Cook for 2-3 minutes until wilted. Remove from the heat and stir in the cream cheese and heavy cream until smooth. Set aside.
Lightly grease a baking dish with the remaining olive oil. Spread half of the softened potato mixture evenly across the bottom of the dish.
Cut the salmon fillets into bite-sized pieces and spread them evenly over the potato layer in the baking dish.
Pour the creamy spinach mixture over the salmon layer, spreading it out evenly.
Top with the remaining half of the potato mixture, pressing gently to form a cohesive layer.
Sprinkle the grated Parmesan cheese evenly over the top potato layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy, and the salmon is cooked through.
Remove from the oven and let the bake rest for 5 minutes before serving.
Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 13.3 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4456 mg | 95% | |
*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.
