Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2

Calories per Serving: ~500

Ingredients

For the Salmon

Salmon Fillets: 2 (about 6 oz each)

Fresh Rosemary: 2 sprigs

Lemon Juice: 1 tbsp

Salt & Pepper: to taste

Olive Oil: 1 tbsp

For the Mashed Potatoes

Potatoes: 3 medium-sized, peeled and cubed

Milk: 1/4 cup (or heavy cream for creamier texture)

Butter: 2 tbsp

Salt: to taste

For the Fresh Veggies

Spinach: 1 cup

Cherry Tomatoes: 1/2 cup, halved

Cucumber: 1, thinly sliced

For the Dressing

Lemon Juice: 1 tbsp

Olive Oil: 1 tbsp

Salt & Pepper: to taste

Directions

Prepare the Mashed Potatoes:

Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash them with butter and milk until creamy. Season with salt to taste.

Cook the Salmon:

Season the salmon fillets with salt, pepper, and drizzle with lemon juice. Heat olive oil in a skillet over medium heat. Add rosemary sprigs and salmon, skin-side down, and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until golden and cooked through.

Assemble the Salad:

Arrange spinach, cherry tomatoes, and cucumber slices on the side of each plate. Drizzle with a simple lemon olive oil dressing.

Plate the Dish:

Serve the salmon alongside a generous scoop of mashed potatoes and fresh salad. Garnish with a rosemary sprig for presentation.

Tips & Variations

Swap spinach with arugula for a peppery flavor.

For extra creaminess, add grated parmesan to the mashed potatoes.

Pair with a white wine like Sauvignon Blanc for a complete dining experience.