Honey Garlic Salmon with Mashed Potatoes and Roasted Broccoli

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Place the broccoli florets on a baking sheet and toss with olive oil, garlic powder, salt, and black pepper.

Step 3: Roast the broccoli for 18–20 minutes, turning halfway through, until tender and lightly browned.

Step 4: Place the potatoes in a large pot and cover with cold water.

Step 5: Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 6: While the potatoes cook, whisk together the honey, garlic, soy sauce, lemon juice, paprika, salt, and black pepper in a small bowl.

Step 7: Pat the salmon fillets dry and season lightly with additional salt and pepper if desired.

Step 8: Heat the olive oil in a large skillet over medium-high heat.

Step 9: Cook the salmon for 4–5 minutes on the first side.

Step 10: Carefully flip the salmon and cook for another 3–4 minutes.

Step 11: Pour the honey garlic sauce into the skillet and spoon it over the salmon as it cooks.

Step 12: Simmer for 1–2 minutes until the sauce thickens into a glossy glaze.

Step 13: Drain the cooked potatoes and return them to the pot.

Step 14: Add the butter, milk, salt, and black pepper.

Step 15: Mash until smooth and creamy.

Step 16: Spoon the mashed potatoes onto serving plates.

Step 17: Add a salmon fillet and a serving of roasted broccoli to each plate.

Step 18: Drizzle the remaining honey garlic glaze over the salmon and around the plate.

Step 19: Garnish with fresh parsley and red pepper flakes if desired.

Step 20: Serve immediately while hot.

Storage and Reheating Tips

Store the salmon, mashed potatoes, and broccoli separately in airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a covered skillet or microwave at low power to prevent drying out.

Mashed potatoes can be reheated with a splash of milk to restore their creamy texture.

Roasted broccoli reheats best in an oven or air fryer at 375°F (190°C) for 5–7 minutes.

Freeze mashed potatoes and cooked salmon separately for up to 2 months if desired.

For the best flavor and texture, enjoy leftovers within 2–3 days.