@amnawaseemus: Rosemary Salmon with Creamy Mash & Fresh Garden Salad 🐟🥔 Juicy pan-seared salmon, buttery mashed potatoes, and a crisp spinach-tomato-cucumber salad make this one heck of a balanced plate. Fresh, colorful, protein-packed, and easy enough for a weeknight dinner. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 1 salmon fillet, about 5–6 oz (150–170 g) 2 medium potatoes, peeled and chopped 1 tbsp butter 2 tbsp warm milk 1 tsp olive oil 2 fresh rosemary sprigs 1 cup fresh baby spinach 5–6 cherry tomatoes, quartered ½ small cucumber, sliced into rounds 1 tsp fresh lemon juice Sea salt, to taste Freshly cracked black pepper, to taste 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Make that creamy mash: Boil the potatoes in salted water for 15–18 minutes until fork-tender. Drain, then mash with butter and warm milk until smooth and creamy. Season with salt and pepper. Season the salmon: Pat the salmon dry, then season both sides with sea salt and plenty of cracked black pepper. Get it golden: Heat olive oil in a skillet over medium heat. Add the salmon and rosemary and cook for about 4–5 minutes on the first side. Flip and cook another 3–4 minutes, depending on thickness, until flaky and juicy inside. Keep the salad fresh: Arrange baby spinach, quartered cherry tomatoes, and cucumber rounds together. Add a little lemon juice and a pinch of salt. Build the plate: Spoon the mashed potatoes along the left side, place the golden salmon fillet through the center, and lay the rosemary sprigs directly over the salmon. Arrange spinach and tomatoes on the upper right with overlapping cucumber rounds below. Serve it up: Finish with extra cracked pepper and serve immediately while the salmon and mash are warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: ~620 | Servings: 1

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Tuesday 15 September 2026 01:19:15 GMT