Honey Glazed Salmon with Mashed Potatoes & Veggies

Instructions

step 1 Bring a large pot of salted water to a boil and cook the cubed potatoes for 15–20 minutes until fork tender. Drain and return them to the pot. /n
step 2 Add butter, milk, salt, and black pepper to the potatoes and mash until smooth and creamy. Set aside and keep warm. /n
step 3 Heat olive oil in a skillet over medium heat and season the salmon fillets with salt and black pepper. /n
step 4 Place the salmon in the skillet skin-side down and cook for 4–5 minutes until lightly crisp. Flip and cook another 3–4 minutes until nearly done. /n
step 5 In a small bowl mix honey, soy sauce, minced garlic, lemon juice, and paprika. Pour the sauce into the skillet and spoon it over the salmon as it cooks for 1–2 minutes until glazed. /n
step 6 In another pan heat olive oil and sauté the broccoli, carrots, and zucchini with salt and black pepper for 5–7 minutes until tender-crisp. /n
step 7 Plate the salmon with a generous scoop of mashed potatoes and the sautéed vegetables. Drizzle extra glaze over the salmon and garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a skillet over low heat or in the microwave to prevent drying out. Mashed potatoes may need a splash of milk when reheated to restore creaminess, and vegetables can be quickly reheated in a skillet or microwave.