Recipe for baked salmon in a potato crust with grated potatoes. There are many delicious and easy salmon recipes, such as Baked Salmon with Potatoes and Cherry Tomatoes or Baked Salmon with Oranges and Lemon, but have you ever tried salmon in a crust of grated potatoes?

You already know I love smoked salmon, but I’ve also told you I adore fresh salmon. Fresh salmon is a versatile ingredient that allows for endless preparations, from the simplest to the more elaborate, and its firm, flavorful flesh always gives excellent results. Rich in healthy fats essential for our health, it’s perfect both for a controlled diet and for a festive lunch or more elaborate occasions. Today I want to show you how to bake it wrapped in a delicious rosemary potato crust — a super simple recipe that will impress even at holiday gatherings! The salmon in a potato crust stays tender and juicy, and the result is a rich and flavorful fish main course.
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Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 salmon fillets (21 oz (about 1.3 lb))
1.3 lb potatoes
to taste salt
to taste extra virgin olive oil
to taste black pepper
to taste rosemary
1 teaspoon 00 flour (heaping)

Tools

Grater coarse
Baking dish

Preparation.

Peel the potatoes, rinse them and grate them with a coarse grater.
Collect them in a bowl and add salt, pepper, rosemary, flour and oil.
Mix well. Line a baking dish with parchment paper, place small mounds of the potato mixture — one for each fillet — and flatten them. Lay the fish on the small potato beds and cover with more grated potatoes, distributing them evenly but not too thickly.
Bake in a conventional oven at 392°F for 25 minutes or a little longer; when the potatoes are nicely browned, remove from the oven, let rest a few minutes and serve.
Enjoy the salmon in its crust right away — it will be tastier and crispier. If you have leftovers, store them in the fridge for up to 24 hours in an airtight container and reheat before serving (it won’t be as good as freshly made).