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Wheat-Free

Potato-Crusted Salmon with Roasted Veggies
Ingredients
8 oz. broccoli florets (about 3 1/2 cups)
2 cups sliced red bell peppers
1 Tbsp. plus 1 tsp. olive oil, divided, plus more as needed
2 tsp. Taste of Inspirations Green Ancho Chili Seasoning Blend, divided
Salt and pepper
4 (6-oz.) skin-on salmon fillets
1/2 cup instant mashed potatoes
1/4 cup shredded sharp cheddar cheese
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Potato-Crusted Salmon with Roasted Veggies

Potato-Crusted Salmon with Roasted Veggies

Potato-Crusted Salmon with Roasted Veggies
Three Stars Guiding Stars
  • Servings:Makes 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
directions
1. Heat oven to 425 degrees with a rack in middle position. On a parchment-lined baking sheet, toss broccoli and peppers with 1 tablespoon oil and 1 teaspoon chili seasoning, then season with salt and pepper to taste. Bake 5 minutes.
2. Meanwhile, pat salmon dry with paper towels and season both sides with salt and pepper. In a small bowl, combine potato flakes, cheese, and remaining 1 teaspoon each oil and chili seasoning. Coat skinless side of salmon with cooking spray or brush with more oil, then gently pat one-quarter of potato mixture on top of each fillet, pressing to adhere.
3. Slide broccoli and peppers to edges of baking sheet and arrange salmon in center. Return baking sheet to oven and bake until salmon is cooked through, topping is browned, and vegetables are tender, 10 to 12 minutes.
Source: Hannaford fresh Magazine, December 2022
 
 
 
 
 
 
 
 
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