Servings4
Ingredients
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Instructions
- Heat the oven as high as your pizza dough allows, ideally 230–250°C (450–480°F). Prepare the potato or dough base and pre-bake briefly if needed.
- Spread the sauce thinly and arrange the salmon, potato slices or vegetables over the base. Season with Dijon cream, dill and black pepper and add cheese if listed.
- Bake until the base is crisp and the topping is hot, usually 10–15 minutes depending on the crust. Add delicate smoked salmon after baking if using it.
- Finish with herbs or salad and serve with thin potato pizza with cabbage slaw. Slice only after the base has rested for a minute.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Dijon cream, dill and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: thin potato pizza with cabbage slaw.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with thin potato pizza with cabbage slaw. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.