Name: Pan Seared Salmon with Creamy Spinach and Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Atlantic Salmon; 1 medium Yukon Gold Potato; 1/3 cup Nonfat Greek Yogurt; 4 cups Fresh Spinach; 1 tbsp Extra Virgin Olive Oil; 1 tsp Ghee; 2 cloves Garlic

Ingredients

7 items

5.5 oz Wild Atlantic Salmon
1 medium Yukon Gold Potato
1/3 cup Nonfat Greek Yogurt
4 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 tsp Ghee
2 cloves Garlic

Instructions

Prep 10 min · Cook 30 min

Peel and dice the potato into one-inch chunks, then boil in salted water until fork-tender, about 12-15 minutes.
While potatoes boil, pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
Remove salmon from the pan and let it rest on a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the fresh spinach and cook until wilted.
Stir half of the Greek yogurt into the spinach and season with a pinch of salt, then remove from heat.
Drain the cooked potatoes and mash them thoroughly with the remaining Greek yogurt and ghee until smooth and creamy.
Plate the garlic mashed potatoes first, top with the creamy spinach, and nestle the seared salmon on top.

Nutrition

Ingredients

Instructions

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