Crusted salmon with baked potatoes (Salmone in crosta con patate al forno) is a second course of great taste, light and healthy, with all the benefits of salmon. But it can also be a one-dish, with a side dish, easy to make even for those who are not very experienced in the kitchen.
This salmon in crust is characterized by a crispy breadcrumbs, precisely the crust that encloses it. It has a base of breadcrumbs enriched with chopped almonds, orange and lemon peel, parsley and parmesan cheese. We will therefore obtain a perfect balance between the external crunchiness of the crust and the softness of the fresh fish.
For a mouth-watering first course, I suggest Tagliolini with cream of smoked salmon. While, for an appetizer or finger food I recommend the Mini croissants stuffed with salmon or Stuffed smoked salmon rolls.
Directly from my Italian blog, Read the recipe in Italian/Leggi la ricetta in italiano: Salmone in crosta con patate al forno
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Ingredients
With these amounts of ingredients, the recipe is suitable for two people if it is served as a single dish. While, if part of a complete menu, it can be served to 4 people.
The nutritional value shown is for the recipe for 4 people.
For the crust (breading)
Tools
Preparation of the Crusted salmon with baked potatoes
Potatoes preparation
Peel the potatoes and cut them into wedges (photo 1), rinse them under running water and dry them with a clean cloth or kitchen paper. Dress them with extra virgin olive oil, salt and pepper and pour them into the oven dish (photo 2).
Bake the potatoes in a preheated oven at 200°C for 20 minutes and, in the meantime, take care of the breadcrumbs for the crust and the salmon.
Make the “crust” (the breadcrumbs)
Chop the almonds with a knife (photo 3).
In a bowl pour the breadcrumbs, Parmesan cheese, grated lemon and orange zest, half of the chopped almonds, salt, pepper, chopped parsley and a splash of oil and mix well (photo 4). Set aside.
Preparing the salmon
Remove any bones from the salmon slices (photo 5), using tweezers.
Lightly salt the salmon fillets and cover the surface with the breadcrumbs (photos 6-7), forming a nice thick layer.
Scatter the leftover chopped almonds over the breadcrumbs.
Remove the potatoes from the oven and stir them in. Arrange the breaded salmon slices in the oven dish (photo 8), moving the potatoes to leave room for the fish. Drizzle the salmon slices with a drizzle of oil.
Finish cooking
Bake again and cook for another 20-25 minutes.
Take the Salmon in crust with baked potatoes out of the oven and serve immediately.
How to store Crusted salmon with baked potatoes
Salmon in crust, once cooked, will keep in the refrigerator for up to one day.
Before eating it, heat it in the oven for about 15 minutes at 180°C or in an air fryer at 170°C for about 10 minutes.
Freezing the salmon crust. You can freeze fresh breaded salmon and consume it within a month. When preparing the salmon, let it thaw in the refrigerator and cook it following the recipe above.
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Varied doses for servings
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