Can I use frozen salmon fillets?
Yes, just make sure they are fully thawed and patted very dry before seasoning and adding to the bake.
DINNER
Nordic Salmon and Potato Bake with Dill and Mustard Sauce
This comforting Nordic-inspired bake features flaky salmon and tender potatoes, all brought together with a creamy dill and mustard sauce. It's a perfect family-friendly dinner that's both flavorful and easy to prepare.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
02
In a large bowl, toss the thinly sliced potatoes with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
03
Arrange the seasoned potato slices in a single layer in the prepared baking dish. Bake for 15 minutes at 400°F (200°C) until slightly tender.
04
While the potatoes bake, pat the salmon fillets dry. Season them with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
05
In a small bowl, whisk together the heavy cream, Dijon mustard, and chopped fresh dill to create the sauce.
06
Remove the baking dish from the oven. Place the seasoned salmon fillets on top of the partially cooked potatoes. Pour the dill and mustard sauce evenly over the salmon and potatoes.
07
Return the dish to the oven and bake for another 15-20 minutes at 400°F (200°C), or until the salmon is cooked through and flakes easily with a fork, and the potatoes are fully tender.
About This Recipe
This comforting Nordic-inspired bake features flaky salmon and tender potatoes, all brought together with a creamy dill and mustard sauce. It's a perfect family-friendly dinner that's both flavorful and easy to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of garlic powder to the potatoes before baking. You can also sprinkle a little lemon zest over the finished dish for brightness.
Easy Substitutions
Cod or halibut can be used instead of salmon. Greek yogurt can replace half of the heavy cream for a lighter sauce. Fresh parsley or chives can be used if dill is unavailable.
Storage & Reheating
Store any leftover bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) or in the microwave until warmed through.
Serving Suggestions
Serve this Nordic Salmon and Potato Bake with a simple green salad dressed with a light vinaigrette, or alongside steamed asparagus or green beans for a complete meal. A slice of rye bread would also complement the Nordic flavors.
Common Mistakes
1. Overcooking the salmon: Salmon cooks quickly. Check for flakiness around the 15-minute mark after adding it to prevent dry fish. 2. Undercooked potatoes: Ensure potatoes are sliced thinly and baked for the initial 15 minutes to get a head start. Thick slices will remain hard. 3. Bland sauce: Don't skimp on the dill and mustard; they are crucial for the Nordic flavor profile. Taste and adjust seasoning if needed.
Frequently Asked Questions
Can I prepare this dish ahead of time?
You can slice and season the potatoes, and mix the sauce components a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving.
What kind of potatoes work best?
Yukon Gold or other waxy potatoes hold their shape well and become creamy when baked. Russet potatoes can also work but might be a bit starchier.
MORE TO KNOW
The key to this bake is thinly slicing the potatoes so they cook evenly and become tender alongside the salmon. A mandoline slicer can achieve uniform slices quickly, but a sharp knife works just as well. Don't overcrowd the baking dish, as this can steam the potatoes instead of allowing them to roast nicely. The initial bake of the potatoes ensures they are almost done before the salmon is added, preventing overcooked fish.
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