A delightful baked salmon dish with a creamy mashed potato topping and a crispy herb crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking right from the start.
Peel and dice the potatoes, then boil them in salted water until tender, about 20 minutes.
Cutting the potatoes into smaller pieces helps them cook faster.
While the potatoes are boiling, heat 1 tablespoon of olive oil in a pan and sauté the chopped onion and minced garlic until softened.
Stir frequently to prevent the garlic from burning.
Mash the cooked potatoes, then mix in the sautéed onion and garlic, milk, nutmeg, and a pinch of salt and pepper until smooth.
Adjust the milk quantity to achieve your desired consistency.
Place the salmon fillets in a greased casserole dish, season with salt and pepper, and sprinkle with parsley.
Ensure the salmon pieces are evenly spaced for uniform cooking.
Spread the mashed potato mixture evenly over the salmon fillets.
Use a spatula to smooth out the potato layer for an even crust.
Combine the bread crumbs, parmesan cheese, and remaining olive oil in a bowl, then sprinkle this mixture over the mashed potatoes.
Ensure the bread crumbs are evenly moistened for a golden crust.
Bake in the preheated oven for 20 minutes, or until the crust is golden brown.
If the crust browns too quickly, cover the dish with aluminum foil.
Garnish with additional chopped parsley before serving.
Adding fresh parsley enhances the dish's presentation and flavor.
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