Ingredients
- 8 oz. broccoli florets (about 3 ½ cups)
- 2 cups sliced red bell peppers
- 1 Tbsp. plus 1 tsp. olive oil, divided, plus more as needed
- 2 tsp. chili seasoning mix, divided
- Salt and pepper
- 4 (6 - oz.) skin-on salmon fillets
- ½ cup instant mashed potatoes
- ¼ cup shredded sharp cheddar cheese
Steps
- Heat oven to 425°F with a rack in middle position. On a parchment-lined baking sheet, toss broccoli and peppers with 1 tablespoon oil and 1 teaspoon chili seasoning, then season with salt and pepper to taste. Bake 5 minutes.
- Meanwhile, pat salmon dry with paper towels and season both sides with salt and pepper. In a small bowl, combine potato flakes, cheese and remaining 1 teaspoon each oil and chili seasoning. Coat skinless side of salmon with cooking spray or brush with more oil, then gently pat one-quarter of potato mixture on top of each fillet, pressing to adhere.
- Slide broccoli and peppers to edges of baking sheet and arrange salmon in center. Return baking sheet to oven and bake until salmon is cooked through, topping is browned and vegetables are tender, 10 to 12 minutes.
This recipe is
- Wheat-free
Tags
- Fresh Magazine December 2022