Rosemary Salmon with Mashed Potatoes & Fresh Garden Salad
Indulge in a delicious and wholesome meal with Rosemary Salmon paired with creamy mashed potatoes and a vibrant garden salad. This dish combines perfectly pan-seared salmon infused with aromatic rosemary, alongside fluffy mashed potatoes made rich and buttery, and a fresh salad bursting with seasonal vegetables. Ideal for busy weeknights or special gatherings, this recipe is not only quick to prepare but also packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet
- 1 fresh rosemary sprig
- 1 tsp olive oil or butter
- Salt & black pepper to taste
- 1 cup mashed potatoes (prepared with butter and milk)
- Fresh spinach
- 56 cherry tomatoes, halved
- 1 cucumber, sliced
- Optional: olive oil and lemon juice for dressing
Instructions
- Cook the Salmon: Season the salmon fillet with salt and black pepper. In a skillet, heat olive oil over medium heat and add the rosemary sprig. Sear the salmon for about 3–4 minutes on each side until golden brown.
- Prepare the Potatoes: Boil peeled potatoes in water until tender. Drain and mash with butter, salt, and milk until creamy.
- Assemble the Salad: Combine fresh spinach, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle with olive oil and lemon juice if desired.
- Plate: Serve creamy mashed potatoes topped with salmon garnished with rosemary alongside the fresh garden salad.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg