Updated Jan 7, 2016Chatelaine
- SPRAY an 8 x 8-in. baking dish with oil. Boil potatoes in a medium saucepan until tender, about 15 min.
- COMBINE frozen vegetables with salmon, 1/2 cup cream and dill in a medium nonstick frying pan over medium-high. Cook until thickened, about 3 min. Stir in lemon zest and juice. Transfer to prepared dish.
- DRAIN potatoes. Mash with remaining 1/4 cup cream and garlic salt. Spread evenly over fish mixture. Broil until golden, about 5 min.
NutritionCalories 474, Protein 28 g, Carbohydrates 49 g, Fat 20 g, Fibre 6 g, Sodium 465 mg.
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