Oven‑Baked Potato Stuffed with Salmon

Ingredients

• 1 package FRoSTA Wild Salmon Fillets MSC (250 g each)
• 4 large waxy potatoes (about 300 g each)
• 5 tbsp sunflower oil
• 1 Organic Lime
• 1 zucchini (about 300 g)
• 1 tbsp peeled sesame seeds
• Salt
• 4 sprigs Mint
• 300 g Greek yogurt
• Pepper
• 1 Garlic clove

Instructions

1. 1.

   Let the FRoSTA wild salmon fillets thaw according to the package instructions. Meanwhile, wash the potatoes and pierce each once with a knife. Place them on a baking sheet lined with parchment paper, brush with 2 tbsp oil, and bake in a preheated oven (220 °C fan‑forced or 200 °C conventional) for 50–60 minutes.

2. 2.

   While the potatoes roast, rinse the lime hot, grate its zest finely, and squeeze out the juice. Peel, wash, and slice the zucchini into very thin rounds. In a bowl combine the zucchini slices, grated lime zest, half of the lime juice, sesame seeds, and 1 tsp salt; let rest for about 30 minutes.

3. 3.

   For the dip, rinse the mint leaves, shake dry, strip from stems, and finely chop except for a few reserved for garnish. Mix with yogurt and the remaining lime juice, seasoning with salt and pepper to taste.

4. 4.

   Wash and pat dry the salmon fillets, season with salt and pepper. Peel and finely chop the garlic clove. Heat 3 tbsp oil in a skillet; sear the salmon fillets on each side for about 4 minutes until golden. Add the garlic halfway through cooking and continue to season with salt and pepper.

5. 5.

   Remove the potatoes from the oven. Slice them open, gently press apart, and fluff the inside with a fork. Fill the cavities with shredded salmon, zucchini salad, and yogurt dip. Garnish with the remaining mint leaves and lime zest.