Pan-Seared Lemon Rosemary Salmon with Mashed Potatoes
When I want a proper plate for two, I make this salmon dinner: a crisp-edged fillet, a mound of mashed potatoes, and a handful of green vegetables, all ready in about forty minutes.
The flavor comes from the last few minutes in the pan. Once the salmon has a golden side, I toss in lemon slices, a couple of rosemary sprigs and the garlic, then spoon that hot, fragrant oil over the fish again and again. It is a small step that makes the kitchen smell wonderful and gives the salmon a lemony, herby finish without any sauce to make.
Getting the sear right
Pat the fillets very dry before they go in, and leave them alone once they hit the oil. If you try to move salmon too early it sticks and tears. After two or three minutes it releases on its own, and that is your signal to start basting.
Start the potatoes before the fish. They need about fifteen minutes to boil, while the salmon only takes five or six, so everything lands on the table hot at the same time. For another salmon dinner, try my honey garlic salmon with vegetables and rice.
PrintPan-Seared Lemon Rosemary Salmon with Mashed Potatoes
Salmon seared in a hot skillet and basted with lemon, rosemary and garlic, served with creamy mashed potatoes and steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 2 salmon fillets, about 6 oz each
- 1 lemon, sliced and juiced
- 2 sprigs fresh rosemary
- 2 garlic cloves, whole or minced
- 2 tbsp olive oil or canola oil
- Salt and freshly ground black pepper, to taste
- 4 medium potatoes, peeled and cubed
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup milk
- 2 cups mixed fresh vegetables (broccoli, carrots, green beans)
- Salt for potatoes and vegetables
Instructions
- Before you start the salmon, boil the cubed potatoes in salted water for about 15 minutes until tender. Drain and mash with the butter, cream, milk, salt and pepper until creamy.
- Pat the salmon dry and season with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Sear the salmon presentation side down for 2-3 minutes until golden.
- Add the lemon slices, rosemary and garlic. Baste the salmon with the pan oil, flip, and cook about 3 more minutes until cooked through.
- Steam or blanch the vegetables for 5-7 minutes until tender-crisp and season lightly with salt.
- Plate the salmon with the mashed potatoes and vegetables and spoon the pan juices over the top.
Notes
Baste often in the last minutes for the most lemon and rosemary flavor. Adjust the cream in the mash to get the texture you like.
Frequently Asked Questions
Does skinless salmon work?
Yes. The cooking time is about the same. Skin-on fillets are a little more forgiving because the skin protects the flesh from the hot pan.
What vegetables work best?
Broccoli, carrots and green beans are what I use because they steam in 5-7 minutes. Asparagus works well too.
How do I get the most flavor from the baste?
Baste often in the last minutes of cooking. That is when the lemon and rosemary flavor the fish most.
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