Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
Topping salmon with a thin layer of shredded potatoes and roasting it in a hot oven is as impressive as it is delicious. It’s also a 5-ingredient dinner, and you probably already have most of the ingredients on hand.
2 or 3 medium russet or Yukon Gold potatoes (8 ounces)
4 thick salmon fillets (1 1/2 pounds)
3 tablespoons olive oil
Salt and pepper
1 bunch fresh chives