Instructions
Step 1: Boil the cubed potatoes in salted water for 15-20 minutes or until tender. Drain and mash with milk, butter, salt, and pepper until creamy. Keep warm.
Step 2: Preheat a grill or grill pan over medium-high heat. Rub the salmon fillets with olive oil and season with salt, pepper, paprika, and garlic powder.
Step 3: Grill the salmon for 4-5 minutes on each side or until grill marks appear and the fish is cooked through. Add a sprig of rosemary to the grill for extra aroma if desired.
Step 4: In a bowl, combine spinach, cherry tomatoes, and cucumber. Drizzle with olive oil and lemon juice or vinegar. Toss gently and season with salt and pepper.
Step 5: Plate the grilled salmon with a generous scoop of mashed potatoes and a serving of the fresh garden salad. Garnish potatoes with dried parsley.
Storage and Reheating Tips
Store salmon, potatoes, and salad separately in airtight containers. The salmon and mashed potatoes will keep for up to 3 days in the refrigerator. Reheat salmon in a skillet over low heat or in the microwave with a splash of water. Mashed potatoes can be reheated in the microwave with a bit of milk stirred in. The salad is best enjoyed fresh and should not be reheated.
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