Sockeye Salmon Baked Potato

Loaded sockeye salmon baked potato with herby dill and caper sauce. Need we say more?

We're not exaggerating when we say this easy recipe has become one of our new favourite comfort dinners. Starting with a fork-soft baked potato, it gets topped with lashings of yogurty herb and lemon sauce, flakes of vibrant sockeye salmon, and a final sprinkle of capers. Serve with a side of steamed green veggies or enjoy as is, it's that simple.

Servings: 2 people

Prep Time: ~10 mins | Cook Time: ~1 hour 15 mins

Ingredients

• 2 large baking potatoes
• Sockeye salmon portioned fillet (approx. 0.8lb)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 2 tbsp capers, half finely chopped/ half whole
• 1 lemon, zest and juice
• 2 heaping tbsp of Greek yogurt
• 1 tsp dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 small shallot, finely diced
• Salt & pepper

Directions

1. Preheat your oven to 420˚ Fahrenheit.
2. Using a fork, stab several holes in the surface of each potato. Rub both potatoes with 1 tbsp of olive oil and season with salt and pepper. Wrap separately in foil, then place in the oven to bake for around 1 hour, rotating as needed. 
3. When the hour is almost over, pat dry your salmon and season it on a lined baking sheet with the remaining olive oil, garlic powder, salt and pepper. Set aside.
4. Once the potatoes are tender and a fork can easily pierce them, remove them from the foil and bake for another 15 minutes until the skin is golden and crispy. Place your salmon in the oven.
5. While the salmon and the potatoes are cooking, combine the Greek yogurt, mustard, herbs, shallot, finely chopped capers, and the juice of half a lemon in a small bowl. Stir until combined and then season with salt and pepper to taste.
6. Remove the potatoes and your salmon when cooked to your desired doneness (approx. 10 mins). Cut a cross on each potato and squeeze the bottom corners to help loosen the flesh. Top with the Greek yogurt mixture, salmon, remaining capers, lemon zest and a few sprigs of fresh dill.
7. Enjoy!

Notes

• This recipe works beautifully with any of our wild-caught Canadian salmon fillets, so feel free to substitute with whatever you have on hand.
• We chose Greek yogurt, but this recipe would also work well with sour cream or crème fraîche.

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