Baked Salmon + Smashed Potatoes + Maple Carrots
Recipe notes: Exact amounts for some ingredients are not given because this an easy recipe to adapt to your family’s needs. This is also great for company. Just add a few more salmon filets, potatoes and carrots!
- 1 cup dried bread crumbs
- Enough salmon filets to feed your family
Pull out same day:
- 1 cup mayonnaise
- 1 tsp dried dill
- 1 T lemon juice
- 2 tsp seasoning salt
- Enough red or yellow potatoes to feed your family
- Butter (about 1/2 T per potato)
- Seasoning salt and/or garlic and onion powders, to taste
- Enough carrots to feed your family (1/4 cup/person)
- Maple syrup
- Wash potatoes. Place potatoes in a large pot. Add enough water to cover by a few inches.
- Place the pot of water and potatoes on the stove over high heat. While it’s coming to a boil, prep your other ingredients.
- Line a 9 x 13 baking pan with foil or grease with oil. Lay out your salmon fillets in a single layer, but touching.
- To a small bowl add: mayo, dill, lemon juice, and seasoning salt. Whisk until well combined.
- Spread the mayo mixture evenly over the salmon.
- Sprinkle bread crumbs evenly over the mayo.
- Cover the baking pan and refrigerate.
- Peel carrots and chop into 2-inch chunks. Place in a bowl, cover, and refrigerate.
- Let the potatoes boil, stirring occasionally, until fork tender, about 20-25 minutes.
- When the potatoes are done, drain them and place in a bowl to cool. Then cover and refrigerate.
- Line a large baking sheet (big enough for your potatoes later). Drizzle oil across the baking sheet, brush across evenly and set aside.
1 HOUR BEFORE YOU PLAN TO SERVE DINNER:
- Make sure you have your oven racks as follows: The top one should be towards the middle and the bottom one should be a few inches lower. Preheat oven to 425 F.
- Take the salmon out of the refrigerator and set aside.
- Take the carrots out of the fridge and place in a pot. Cover the carrots with water, add a dash of salt, and bring to a boil over high heat.
- While the potatoes are heating, get out the potatoes and evenly distribute them across the baking sheet.
- Take a potato masher or fork and press down on each until they are about 1/2″ in height.
- Chop up a stick of butter into cubes. Place about 1/2 T of butter in the center of each potato. Then use a fork to press the butter into each potato.
- Sprinkle with your choice of seasoning salt or other seasonings. A dash of onion powder and garlic powder are great, as are many premixed seasoning salts.
- Put the potatoes in the oven on the top rack and set a timer for 15 minutes.
- The carrots should boil until slightly tender, 15-20 min. When they are done, drain and remove from heat.
- To the drained pot of carrots add about a tablespoon of butter and 1/4 cup maple syrup per 2 cups of carrots. Mix gently, being careful not to mash the carrots. Set aside until your potatoes and salmon are done.
- When the timer for the potatoes goes off it’s time to add the salmon to the oven. Move the potatoes to the bottom rack. Uncover the salmon and place on the top rack. Bake both for about 15-30 minutes (depending on thickness and quantity), or until salmon flakes and has reached 142 F (it will come to 145 after you take it out).
- As soon as both the salmon and potatoes are removed from the oven, transfer the potatoes to a bowl and cover with a kitchen towel to keep them warm. Let the salmon rest.
- Evenly spread the maple carrots onto the now empty potato baking sheet. Place the carrots in the oven and set the temperature to “broil.” Don’t walk away! As soon as the carrots start to brown, remove them.
- Serve and enjoy!