Salmon and mashed potatoes with cream cheese

Ingredients:

• 4 wild salmon fillets (170g each) with skin
• 900 g potatoes, peeled and cut into small cubes
• 250 g of cream cheese at room temperature, cut into cubes
• 1 bunch green onions, thinly sliced
• 1 cup dried croutons bagels, crumble
• 3 tablespoons bagel seasoning
• 2 tbsp. l. olive oil
• 4 plum tomatoes (450 g), cut into slices
• 1/2 small red onion, thinly sliced
• 2 tsp red wine vinegar
• 1 tbsp capers, drained, optional

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with foil and spray with cooking spray.
2. Place the potatoes in a medium saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 15 minutes, until tender and easily pierced with a fork. Reserve 1/2 cup of the starchy cooking water; drain the rest.
   
   Return the potatoes to the saucepan, add the cream cheese, green onions, reserved cooking water, and 2 teaspoons of salt. Mash with a potato masher or fork.
3. Meanwhile, in a small bowl, combine bagel croutons, bagel seasoning, and 1 tablespoon oil.
4. Coat the salmon fillets in the breadcrumbs. Place the fish skin-side down on the prepared baking sheet. Bake until cooked through and golden brown, 10-12 minutes.
5. Divide the tomato and red onion slices among 4 plates, drizzle with vinegar and the remaining 1 tablespoon of oil. Add the capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.