Pan-Seared Lemon Rosemary Salmon with Creamy Mashed Potatoes and Fresh Veggies 🍋🐟🥗
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~500
Ingredients
For the Salmon
🐟 Salmon Fillets: 2 (about 6 oz each)
🌿 Fresh Rosemary: 2 sprigs
🍋 Lemon Juice: 1 tbsp
🧂 Salt & Pepper: to taste
🛢️ Olive Oil: 1 tbsp
For the Mashed Potatoes
🥔 Potatoes: 3 medium-sized, peeled and cubed
🥛 Milk: 1/4 cup (or heavy cream for creamier texture)
🧈 Butter: 2 tbsp
🧂 Salt: to taste
For the Fresh Veggies
🥗 Spinach: 1 cup
🍅 Cherry Tomatoes: 1/2 cup, halved
🥒 Cucumber: 1, thinly sliced
For the Dressing
🍋 Lemon Juice: 1 tbsp
🛢️ Olive Oil: 1 tbsp
🧂 Salt & Pepper: to taste
Directions
Prepare the Mashed Potatoes:
Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash them with butter and milk until creamy. Season with salt to taste.
Cook the Salmon:
Season the salmon fillets with salt, pepper, and drizzle with lemon juice. Heat olive oil in a skillet over medium heat. Add rosemary sprigs and salmon, skin-side down, and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until golden and cooked through.
Assemble the Salad:
Arrange spinach, cherry tomatoes, and cucumber slices on the side of each plate. Drizzle with a simple lemon olive oil dressing.
Plate the Dish:
Serve the salmon alongside a generous scoop of mashed potatoes and fresh salad. Garnish with a rosemary sprig for presentation.
Tips & Variations
Swap spinach with arugula for a peppery flavor.
For extra creaminess, add grated parmesan to the mashed potatoes.
Pair with a white wine like Sauvignon Blanc for a complete dining experience.