4 Points, Weight Watchers
8 cups water
1 pound red potatoes and quartered
1 pound sockeye salmon fillet, cut into 4 pieces
4 tsp dijon mustard
1/4 cups dried plain breadcrumbs
1 Tbsp parsley chopped
1 medium clove garlic , minced
2 tsp grated lemon zest
1 tsp olive oil
3/4 tsp table salt
1/3 cup(s) low-fat milk
3 Tbsp light sour cream
2 Tbsp horseradish
1 tsp parsley
Bring the water and potatoes to a boil in a large saucepan. Reduce the heat and simmer, covered, until the potatoes are fork-tender, about 20 minutes. Drain and keep warm.
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Place the salmon pieces on the baking sheet; brush the tops with the mustard.
Combine the bread crumbs, parsley, garlic, lemon zest, oil, and 1/4 teaspoon of the salt in a bowl. Sprinkle the bread-crumb mixture on top of the salmon; spray lightly with nonstick spray. Bake until salmon is just opaque in the center and topping is golden brown, about 15 minutes.
Meanwhile, transfer the potatoes to a large bowl; add the milk, sour cream, horseradish, and the remaining 1/2 teaspoon salt. Beat, with an electric mixer on medium speed until the potatoes are smooth and creamy. Serve with the salmon and garnish with the parsley sprigs.
4 smart points