Double duty dinner: Make this easy, healthy baked salmon, plus salmon croquette leftovers

Make your dinner do double duty.

Chef Franklin Becker shared his easy and healthy baked salmon recipe with "Good Morning America."

The Hungryroot co-founder and "Top Chef Masters" alum has a foolproof recipe for melt-in-your-mouth salmon, and you can use any leftovers to make his delicious salmon croquettes.

Get the full recipes below.

Baked salmon recipe

Prep time: 2 minutes
Cook time: 30 minutes

Ingredients:
2 lbs salmon filet, skin on
3 tbsp olive oil
2 cloves garlic, sliced
Sprig of thyme
Salt, to taste

Instructions:

Preheat the oven to 200 degrees F.

Place the salmon on a non-stick sheet tray, skin-side down, and top with olive oil. Season with salt, and then top with sliced garlic and thyme.

Bake the filets for 30 minutes.

Remove the skin -- it should easily peel off -- and serve. Top with a squeeze of lemon.

Salmon croquette leftovers

Prep time: 10 minutes
Cook time: 45 minutes

Ingredients:
1 lb salmon, cooked
1/2 lb mashed potatoes, cooked (See recipe below)
1 clove garlic, smashed into a paste
2 eggs, beaten
2 cups seasoned bread crumbs (4C brand or Progresso)
Salt and pepper, to taste
Oil for pan frying

Instructions:
Using freshly cooked salmon or potatoes, let them cool.

Mix the cold salmon together with the cold mashed potatoes. Add two eggs, mix with the garlic and enough bread crumbs to bind them together.

Shape the croquettes into 2 oz round balls (about size of a golf ball), and dredge in remaining bread crumbs. Flatten into a small hamburger-sized patty, and refrigerate.

Heat a pan on medium heat. Add oil, and pan fry each croquette until golden brown on each side. Do not crowd the pan. Repeat the process until all cakes are fried.

Mashed potatoes

Prep time: 5 minutes
Cook time: 1 hour

Ingredients:
2 lbs Idaho potatoes
1 lb butter, diced
Salt, to taste

Instructions:
Preheat oven to 350 degrees F.

Place washed potatoes on a baking sheet. Bake the potatoes until a fork pierces the skin and comes out without resistance -- approximately 45 minutes to an hour (will vary based on potato size and your oven).

Once done, remove the skin and smash the potatoes with a fork. Gradually add the butter and salt until the mixture becomes creamy and delicious. Serve hot.