Quick & Easy Salmon and Mashed Potatoes: Your New Favorite
Ingredients
- 4 salmon filet
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Mashed Potatoes
- 4 medium russet potatoes
- 3 tablespoons unsalted butter
- 1/4 cup whole milk
- 1 teaspoon garlic (minced)
- Salt to taste
Instructions
- Prepare the Potatoes Peel and Boil: Peel the potatoes and cut them into chunks. Place them in a pot of salted water and boil until fork-tender (about 15 minutes). Mash with Love: Drain the potatoes and return them to the pot. Add butter, milk, minced garlic, and a pinch of salt. Use a masher or hand mixer to achieve a creamy texture. Set aside and keep warm.
- Cook the Salmon Season Generously: Pat the salmon filets dry with a paper towel. Rub both sides with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Pan-Sear for Perfection: Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes. Flip carefully and cook for another 3-4 minutes until the salmon is golden and flakes easily. Alternatively, bake in a preheated oven at 375°F (190°C) for 12-15 minutes.
