Name: Seared Salmon with Herb-Roasted Broccoli and Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 150g Yukon Gold Potatoes; 1.5 cups Broccoli Florets; 2 tbsp Non-fat Greek Yogurt; 1 tsp Avocado Oil; 1 tsp Extra Virgin Olive Oil; 2 Garlic Cloves

Ingredients

7 items

5 oz Salmon Fillet
150g Yukon Gold Potatoes
1½ cups Broccoli Florets
2 tbsp Non-fat Greek Yogurt
1 tsp Avocado Oil
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the gold potatoes, then boil in a pot of salted water until fork-tender, about 12 to 15 minutes.
Toss the broccoli florets with olive oil, dried oregano, salt, and pepper, then spread on the baking sheet and roast for 15 minutes until edges are crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque throughout.
Drain the potatoes and mash them thoroughly with the Greek yogurt and minced garlic, adding a tablespoon of hot potato water if needed for a creamy consistency.
Serve the seared salmon alongside the garlic mash and roasted broccoli, finishing with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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