Ingredients
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1 (24 oz) pkg refrigerated garlic mashed potatoes
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3 tbsp butter
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1 (12 oz) pkg broccoli florets
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1 tbsp dried tarragon
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12 oz skinless salmon fillet
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2 tbsp flour
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1 cups low fat milk
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1 lemon
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1 (0.75 oz) pkg fresh dill
Steps
1
Preheat the oven to 425°F. Heat mashed potatoes according to package directions and set aside. While potatoes cook, heat 1 tbsp butter in a skillet over medium heat and sauté the broccoli and tarragon for 5 min. over low heat, stirring frequently. Cut the salmon into bite-sized pieces. Place the broccoli and salmon in a greased baking dish.
2
Heat remaining 2 tbsp butter in a saucepan, add the flour, and cook, stirring occasionally, over low heat for about 1 min. Add the milk and bring to a boil. Lower the heat and simmer, stirring occasionally, for 4 min. or until sauce thickens.
3
Meanwhile, zest the lemon and cut into wedges. Finely chop ⅔ of the dill, reserving the rest for garnish. Add the lemon zest, chopped dill, salt (in moderation), and pepper to the sauce. Pour over the broccoli and salmon in the casserole dish.
4
Spread the mashed potatoes evenly over the salmon-broccoli mixture. Bake for about 15 min. or until golden brown. Garnish with the remaining dill and serve with lemon wedges.
