–salmon (size of 4 decks of cards, 1 pound)
–baby Dutch potatoes (6 to 8)
–Parmesan cheese (shredded, packaged)
–soy creamer (or dairy)
–milk (almond, dairy, or soy)
–salt and pepper
1 – Place the baby Dutch potatoes in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes.
2 – Place the salmon in a covered baking dish with a little water. Drench in lemon juice. Season with salt, pepper, and olive oil. Microwave on high for 7 and one-half minutes. When finished, break apart the salmon.
3 – Drain the potatoes, and place in a food processor. Add a little soy creamer and a little milk. Pulse. Add more creamer/milk as needed to reach appropriate consistency. Place the creamed potatoes in a covered baking dish. Place the broken salmon on top. Then sprinkle with a generous amount of Parmesan cheese.
4 – Microwave for 2 minutes more.
5 – Serve the salmon and potatoes hot, with a chilled salad on the side.
–salmon and potatoes adapted from Top 50 Most Delicious Salmon Recipes.