Butterflied Norwegian Salmon with Potato-Broccoli Puree

Butterflied Norwegian Salmon with Potato-Broccoli Puree

Simple baked Norwegian Salmon served over broccoli-potato mash.

Difficulty Very easy
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Number of servings

Potato-Broccoli Purée


Potato-Broccoli Puree

  • Trim the stems of the broccoli. Steam until tender, then mash.

  • Boil the potatoes until tender, then mash.

  • Combine the broccoli and potato mash, then stir in butter and milk or half & half. Season with salt and pepper, and keep warm.


  • Heat oven to 350°F. 

  • Melt butter and pour over the butterflied Norwegian Salmon. Season with salt and pepper.

  • Bake salmon for about 12 minutes, or to desired temperature.

  • Stuff a small amount of potato-broccoli puree into each piece and add a spoonful of salmon roe, if using, on top. Serve on top of remaining puree. 

Serving Suggestion:

  • Finish with a drizzle of browned butter.

  • Garnish with steamed broccoli florets.

  • Make a Nordic "shepherd's pie" with the ingredients, adding a nice crunchy topping like crushed potato chips.