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Pan-Seared Lemon Rosemary Salmon with Mashed Potatoes

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Salmon seared in a hot skillet and basted with lemon, rosemary and garlic, served with creamy mashed potatoes and steamed vegetables.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Add the lemon slices, rosemary and garlic. Baste the salmon with the pan oil, flip, and cook about 3 more minutes until cooked through.
  4. Steam or blanch the vegetables for 5-7 minutes until tender-crisp and season lightly with salt.
  5. 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.

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