There is something so Scandinavian about this Lemon-Dill Potato Crusted Salmon. Even though I consider myself to be very much American, and a midwesterner at that, I am more Scandinavian than anything else.
I mean are you surprised? My maiden name is Johnson. Plus, I took an ancestry DNA test a few years ago, and it showed that I was more Scandinavian than I originally thought. This information was appropriate because my family loves Scandinavian food and flavors. Swedish meatballs, Swedish pancakes, pickled herring, and you can’t forget some dill-lemon flavored potatoes.
Not only does my Italian mom makes Scandinavian dishes for us during the holidays, but we always enjoy them as a family when we vacation every summer in Door County, Wisconsin. Which might be the most concentrated Scandinavian county in the United States. 🙂
I have been making a lot of Salmon for my family lately. It turns out that my kids love it. Plus, I have been finding some really good deals on some beautiful salmon fillets, and I can’t help myself. I almost always add lemon to any salmon I cook, even if it is just a little bit. This potato crust was so amazing and crispy. Instead of spending loads of time shredding potatoes, I used Simply Potatoes® prepared hashbrowns.
Using Simply Potatoes made this dish super easy to prepare. The potatoes became crispy super fast! Which is great, because salmon doesn’t require a long cooking time. Simply Potatoes shredded hash browns come unseasoned, which is great because they basically become a blank slate for any flavor you like.
This lemon dill potato crusted salmon is so perfect for a Johnson family brunch. It is super easy to slice this large salmon fillet to serve to a crowd during any holiday. You would be surprised at how many people you can serve.
Lemon-Dill Potato Crusted Salmon
1 large salmon fillet- or 4 smaller ones
1 package of Simply Potatoes® shredded hashbrowns
2 teaspoons salt
2 teaspoons pepper
3-4 sprigs of fresh dill
juice of one lemon
2 tablespoons of olive oil
Method. Preheat oven to 400 degrees. Place shredded potatoes into a bowl, toss the potatoes with 1/2 the salt, olive oil, 1/2 the pepper, dill and lemon juice. Place the fresh salmon fillet on a baking sheet. Sprinkle the rest of the salt and pepper on top of the fish. Place the potatoes on top of the fish and bake in the oven for 15-20 minutes.
This potato crusted salmon was out of this world! I can’t wait to make this again on Easter when I am celebrating with my family in Chicago. For more amazing brunch recipes, check out The Simply Potatoes website!