25 minutes total
2 tablespoons fresh dill
4 green onions, divided
1 lemon, for juice
2 tablespoons unsalted butter
½ cup reduced-fat mayonnaise
¼ cup dill pickle relish
1 ½ teaspoons Greek seasoning, divided
4 fresh salmon fillets (skin removed), 1 ½ lb
1 cup instant potato flakes
4 tablespoons horseradish sauce
Nonstick aluminum foil
Preheat oven to 450°F. Chop dill and green onions (4 tablespoons) finely, juice lemon (1 tablespoon), and melt butter. Combine in small bowl: mayonnaise, relish, 1/2 teaspoon seasoning, lemon juice, dill, and 2 tablespoons green onions. Season salmon with remaining 1 teaspoon seasoning (wash hands).
Combine potato flakes, butter, and remaining green onions. Coat the top of each fillet with 1 tablespoon horseradish sauce, then press 1/4 cup potato mixture into sauce to adhere to each fillet.
Line baking sheet with foil; place fish on sheet and bake 10–12 minutes or until topping has browned and fish is opaque and flakes easily. Serve fish with sauce.
Always check fish for bones and cook to an internal temperature of 145°F.
Recipe & photo courtesy of Publix