Salmon Baked Potato

This hearty baked potato with mustard salmon and cucumber yogurt sauce is a cozy, comforting meal.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Ingredients

4 russet potatoes
2 tablespoons olive oil divided
1 ½ pound salmon fillets
2 tablespoons dijon mustard
1 teaspoon sea salt divided
½ teaspoon black pepper divided
1 cup Greek yogurt
½ English cucumber shredded
¼ cup fresh dill
juice of 1 lemon
4 tablespoons capers

Instructions

Preheat oven to 425 degrees F.
Scrub potatoes clean and poke each potato with a fork several times. Rub a little olive oil on each potato and sprinkle with a small amount of salt and pepper. Bake potatoes on a sheet pan for 45 to 55 minutes or until fork-tender.
Meanwhile, pat the salmon fillets dry with a paper towel. Place on a sheet pan and brush with dijon mustard. Sprinkle with a little salt and pepper. Bake for 10 to 12 minutes until salmon flakes apart.
Combine the yogurt, shredded cucumber, half the dill, and lemon juice in a mixing bowl. Stir till combined.
Place the potatoes on plates or in large bowls and cut open. Flatten slightly with a fork.
Scoop a quarter of the yogurt sauce onto each of the potatoes. Divide the salmon and place it on top of the potatoes. Sprinkle with a pinch of salt and pepper, drizzle with remaining olive oil, and top with remaining dill and capers.

Notes

Make Ahead - salmon, baked potatoes, and yogurt cucumber sauce can all be made 3 days in advance and stored in the refrigerator.

Storage - save leftovers for up to 3 days in the refrigerator in an airtight container. Store sauce separately from salmon and potato if possible, so you can reheat without warming the yogurt sauce.

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