Crispy Baked Potatoes with Salmon and Spinach on Light White Sauce

5 from 2 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 188 kcal


  • 10 Pc. Potatoes
  • Salt
  • Pepper
  • 5 tbsp Olive oil
  • 500 g Salmon fillet
  • 600 g Fresh spinach leaves
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 3 Pc. Tomatoes
  • 300 g Creme Legere
  • Rosemary
  • Thyme
  • 50 g Almonds with skin
  • 0,75 tsp Butter
  • 3 tbsp Breadcrumbs



  • First cook the potatoes with their skin on for about 30 minutes. Then carefully flatten the potatoes, brush with olive oil, cover with a little rosemary and sprinkle with sea salt.
  • Put the potatoes in the oven at 180 ° C for approx. 30-40 minutes until they are slightly brown and crispy.


  • Put the previously shrink-wrapped salmon in a container and cook until translucent with a Sous-Vide stick for approx. 30 min at 42 ° C.
  • Meanwhile, put the butter in a pan and fry the onion and garlic in it. Add the chopped almonds, thyme and breadcrumbs and fry briefly.
  • Then deglaze with chopped tomatoes and creme Legere, add the fresh spinach and let it soak. Reduce the heat a little.
  • When the salmon is fully cooked, fry briefly in a hot pan.


  • Place two potatoes next to each other on each plate, pour the white sauce on top and then place the salmon on top and serve.


Serving: 100gCalories: 188kcalCarbohydrates: 4.3gProtein: 8.3gFat: 15.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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