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.


1 bagMcCain® Seasoned Crinkle Fries
4 whole6-ounce salmon fillets
4 tablespoonsherb butter *see recipe below
2 tablespoonslemon pepper seasoning
to tastesalt

Side Salad
6 cupsfresh spring greens (1½ cups per person)
1 eachRoma tomato cut into 4 wedges, 1 per plate
8 pieces¼" slices of cucumber, 2 per plate
1 eachwhole lemon cut into quarters (garnish)

Herb Butter
1 stickunsalted butter, room temperature
½ lemon, juiced
1 tablespoonfresh herbs thyme or basil, chopped
1 teaspoonDijon mustard
Mix thoroughly and set aside.


​​​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.