Potato Crusted Salmon

I learned how to make this salmon back in college, but I had forgotten about it until recently. You mix crushed potato chips, butter and mustard together, spread it on a large salmon fillet and then bake. I made a few modifications so that Tommy can eat it. It was so easy and delicious. The salmon was moist but crispy on the outside. I found some potato chips that are fried in avocado oil. That seems to be the only white potato product Tommy will eat! We all gobbled up the salmon so quickly that I almost forgot to get a picture! We'll definitely be making this again in the near future. 

Potato Crusted Salmon

Serves 8

2 lb salmon fillet
2 cups potato chips (ruffled works best)
1/2 cup (1 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. In a large microwave safe bowl, melt the Earth's Balance spread.
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Press the potato mixture on top of the salmon.
5. Bake for 20 minutes. 

Nutritional Info (From My Fitness Pal)
Calories: 387
Fat: 28 g
Fiber: 0 g
Sugar: 0 g
Sodium: 231 mg
Protein: 23 g