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Pan-Seared Lemon Rosemary Salmon with Creamy Mashed Potatoes and Fresh Veggies

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Perfectly pan-seared wild-caught salmon infused with fresh lemon, rosemary, and garlic, served alongside creamy mashed potatoes and steamed fresh vegetables for a balanced, flavorful meal.

Ingredients

Scale
  • 2 wild-caught 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 veggies

Instructions

  1. Pat salmon dry, season with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Sear salmon presentation side down for 2-3 minutes until golden. Add lemon slices, rosemary, and garlic. Baste with pan oils, flip salmon, and cook 3 more minutes until it releases easily and is cooked through.
  2. While salmon cooks, boil cubed potatoes in salted water for 15 minutes until tender. Drain, mash with butter, heavy cream, milk, salt, and pepper until creamy.
  3. Steam or blanch fresh vegetables for 5-7 minutes until tender-crisp. Season lightly with salt. Plate salmon with mashed potatoes and veggies, spooning pan juices over top.

Notes

Use wild-caught salmon for best flavor and sustainability. Baste frequently for infused lemon-rosemary taste. Adjust cream in mash for desired consistency. Pairs well with a crisp white wine.

Nutrition

Find it online: https://www.receipster.com/pan-seared-lemon-rosemary-salmon/

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