Potato Salmon Bake

By awright0511

Ingredients

• 2 tbspunsalted butter, melted, plus more for dish
• 3/4 cuppanko (bread crumbs)
• 1 lemon, zest and juice
• 3 tbspcoarsely chopped fresh dill
• 2 lbsassorted potatoes (sweet potatoes, small Yukon Golds and small red potatoes), sliced 3/8 inch thick
• 3/4 tspkosher salt
• 1/2 tspground pepper
• 1-1/4 cups (6 oz)crumbled feta
• 3/4 cuplow-sodium chicken broth
• 1-1/4 lbsskinless salmon filet

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375 degrees F. Stir together 1 tbsp melted butter, panko, zest from lemon and dill; set aside.

2. Butter the bottom of a 2-quart casserole dish. Cover the bottom of the pan with half the potatoes. Season with some of the salt and pepper; sprinkle with half the feta. Repeat, topping with remaining potatoes, feta and some salt and pepper. Combine 1 tbsp butter and the broth; pour over potatoes. Cover and bake until potatoes are just softened, about 45 min.

3. Meanwhile, cut salmon into 2- to 3-inch pieces and toss with lemon juice; sprinkle with 1/4 tsp salt.

4. Remove potatoes from oven. Increase oven temperature to 425 degrees F. Place salmon over potatoes and sprinkle with bread crumb mixture. Bake, uncovered, until salmon is cooked through and bread crumbs are golden brown, 12 to 15 min. Garnish with dill springs. Serves 6.