Bistro-Style Salmon Supper

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Bistro-Style Salmon Supper

Olive oil and lemon-pepper-rubbed, baked salmon fillet served over a small mound of oven-baked potatoes topped with herb butter slice and fresh lemon wedge garnish served with a side salad and your favorite dressing.

Featured Product:

Seasoned Crinkle Fries

Ingredients

1 bag	McCain® Seasoned Crinkle Fries
4 whole	6-ounce salmon fillets
4 tablespoons	herb butter *see recipe below
2 tablespoons	lemon pepper seasoning
to taste	salt

Side Salad

6 cups	fresh spring greens (1½ cups per person)
1 each	Roma tomato cut into 4 wedges, 1 per plate
8 pieces	¼" slices of cucumber, 2 per plate
1 each	whole lemon cut into quarters (garnish)

Herb Butter

1 stick	unsalted butter, room temperature
½	lemon, juiced
1 tablespoon	fresh herbs thyme or basil, chopped
1 teaspoon	Dijon mustard
Mix thoroughly and set aside.

Directions

Prepare McCain^® Seasoned Crinkle Fries according to package directions.
In a bowl place chilled salmon fillets, add olive oil and sprinkle with lemon pepper seasoning and desired amount of salt, toss and coat thoroughly.
Place salmon fillets on lightly oiled baking sheet bake for 10 to 15 minutes (425°F) or until salmon becomes fork tender and flaky.
Place a mound of potatoes on plate, top with cooked salmon fillet and top with 1 tablespoon of soft herb butter. Butter will melt and drizzle onto potatoes.
Garnish plate with lemon wedge and fresh chopped parsley. Serve with side salad and your favorite vinaigrette.