Feta & Dill Crusted Salmon


For the Salmon:

• Two - 8 oz salmon fillets

• 6 oz crumbled feta cheese

• A few sprigs of dill

• A few sprigs of parsley

• Two cloves garlic crushed

• One lemon

• Salt • Pepper • Olive oil

For the TATERS:

• One lb baby taters (red or yellow)

• 4 tbsp melted butter (I prefer Kerrygold Irish Butter)

• Two cloves garlic crushed

• Half a cup freshly grated parmesean reggiano

• Olive oil • Salt • Pepper


Preheat oven to 450. Zest lemen and cut in half. Juice one half, quarter the other - set aside. Stem and chop parsley and dill. Rinse & pat dry salmon fillets. Prep a baking sheet with foil, and brush it with olive oil. Place salmon fillets skin-side down on sheet. Salt & pepper fillets to taste. Top with lemon zest (I use about half, but knock yourself out if you want more). Coat top with feta, dill, and parsley. Press it into the fillet. Give each fillet a generous splash of lemon juice. Bake 6-8 minutes or until internal temperature reaches 145 degress farenheit.While the salmon is baking, boil baby potatoes for 15 minutes or so. If they’re slightly too big (mine were) you can cut them in half. Prep a high-side baking sheet with foil, and brush with olive oil. Drain the taters and let cool so you can handle them. Mix melted butter with garlic, salt and pepper.Toss taters in butter mixture. Place them on prepared cookie sheet. I had some left over green beans so I threw them on there, too. Using a small glass or small mason jar, press the taters flat-ish. Top each tater with a generous amount of parmesean reggiano. Once the salmon is done, pop taters in the oven for 13 minutes, and remove when the cheese is golden brown. Serve it up! SO DELISH!!

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