Salmon Persillade with Zesty Mashed Potatoes

Total Time
35 min
20 min
15 min
Persillade is a combination of parsley and garlic mixed with bread crumbs and lemon to make a topping for salmon.



8 cup(s)

uncooked red potato(es)

1 pound(s), peeled and quartered

uncooked sockeye salmon fillet(s)

1 pound(s), cut into 4 pieces

Dijon mustard

4 tsp

dried plain breadcrumbs

¼ cup(s)

fresh parsley

1 Tbsp, chopped fresh

garlic clove(s)

1 medium clove(s), minced

lemon zest

2 tsp, grated

olive oil

1 tsp

table salt

¾ tsp

low-fat milk


light sour cream

3 Tbsp

horseradish sauce

2 Tbsp

fresh parsley

1 tsp, sprigs


  1. Bring the water and potatoes to a boil in a large saucepan. Reduce the heat and simmer, covered, until the potatoes are fork-tender, about 20 minutes. Drain and keep warm.
  2. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Place the salmon pieces on the baking sheet; brush the tops with the mustard.
  3. Combine the bread crumbs, parsley, garlic, lemon zest, oil, and 1/4 teaspoon of the salt in a bowl. Sprinkle the bread-crumb mixture on top of the salmon; spray lightly with nonstick spray. Bake until salmon is just opaque in the center and topping is golden brown, about 15 minutes.
  4. Meanwhile, transfer the potatoes to a large bowl; add the milk, sour cream, horseradish, and the remaining 1/2 teaspoon salt. Beat, with an electric mixer on medium speed until the potatoes are smooth and creamy. Serve with the salmon and garnish with the parsley sprigs.


To round out the meal, serve a vitamin-and-mineral-rich green vegetable, such as steamed broccoli.If you like your spuds chunky, leave the skins on the potatoes and mash with a potato masher or the back of a wooden spoon.

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