Creamy Mash & Herb-Roasted Salmon Plate with Fresh Garden Salad
This plate is giving elegant, clean, and straight-up delicious. You’ve got a perfectly seared salmon fillet topped with fresh rosemary, silky mashed potatoes, crisp cucumber slices, sweet cherry tomatoes, and leafy spinach—aka a balanced meal that looks fancy but is crazy easy to whip up. Total weeknight win, total glow-up vibes.
:
For the Salmon:
1 salmon fillet
Salt & black pepper, to taste
1 tbsp olive oil
1–2 sprigs fresh rosemary
For the Mashed Potatoes:
2 medium potatoes, peeled & cubed
1 tbsp
2–3 tbsp milk (or cream)
Salt & pepper, to taste
For the Fresh Salad:
1 cup fresh spinach
6–8 cherry tomatoes, halved
6–8 cucumber slices
Optional: drizzle of lemon juice or olive oil
:
Make the mashed potatoes:
Boil potatoes in salted water until soft.
Drain, mash, and stir in butter, milk, salt, and pepper until creamy and smooth.
Cook the salmon:
Season salmon with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add salmon skin-side down (if it has skin), sear for 3–4 minutes.
Flip, place rosemary sprigs on top, and cook another 3–4 minutes until golden and flaky.
Prep your salad:
Arrange spinach, tomato halves, and cucumber slices on the plate.
Add a tiny squeeze of lemon juice or a light drizzle of olive oil if desired.
Assemble the plate:
Spoon mashed potatoes onto your dish.
Lay the rosemary salmon on top.
Add the fresh salad to the side.
Serve hot and enjoy the glow-up meal you just created!
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Kcal: ~510 per serving
Servings: 1