Instructions
Step 1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 2. Drain the potatoes and return them to the pot.
Step 3. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Cover and keep warm.
Step 4. Heat 1 tablespoon olive oil in a large skillet over medium heat.
Step 5. Add the spinach, garlic, salt, and black pepper. Cook for 2–3 minutes until wilted. Remove from the skillet and set aside.
Step 6. Pat the salmon fillets dry with paper towels and season with paprika, salt, and black pepper.
Step 7. Heat the olive oil in the same skillet over medium-high heat.
Step 8. Place the salmon fillets skin-side down (if using skin-on salmon) and cook for 4–5 minutes until golden brown.
Step 9. Flip the salmon and add the butter and minced garlic to the skillet.
Step 10. Spoon the melted garlic butter over the salmon continuously for 2–3 minutes until the fish flakes easily with a fork.
Step 11. Stir in the lemon juice and remove the skillet from the heat.
Step 12. Divide the sautéed spinach among serving bowls.
Step 13. Add a generous scoop of mashed potatoes beside the spinach.
Step 14. Place the garlic butter salmon on top.
Step 15. Drizzle any remaining garlic butter sauce from the skillet over the salmon and potatoes.
Step 16. Garnish with cracked black pepper and fresh parsley before serving.
Storage and Reheating Tips
Store leftover salmon, mashed potatoes, and spinach in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes or in a covered skillet over low heat.
Warm the mashed potatoes with a splash of milk and stir well to restore their creamy texture.
Reheat the spinach briefly in a skillet or microwave until just warmed through.
Cooked salmon can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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