Pan-Seared Salmon with Turnip-Potato Mash and Greens
A weeknight dinner pairing flaky salmon with creamy turnip-potato mash and bright steamed greens. This dish blends salty-sweet salmon, a silky mash, and crisp greens for a balanced, colorful plate.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each), skin on
- 1 cups turnips, diced
- 1 cups Yukon Gold potatoes, diced
- 1 tablespoons olive oil
- ½ 1/2 cup milk or cream
- 1 tablespoons butter
- 1 cups green beans or broccoli florets, trimmed
- 1 cloves garlic, minced
- ½ Salt and black pepper to taste
- ½ tablespoon lemon juice
- ½ teaspoon fresh dill (optional)
Instructions
- Boil turnips and potatoes in salted water until tender, 12-15 minutes; drain.
- Mash with milk, butter, salt, and pepper until smooth; cover to keep warm.
- Pat salmon dry; season with salt, pepper, and lemon juice. Sear skin-side down in 1 tbsp oil over medium-high heat 4-5 minutes until crisp.
- Flip and cook 2-4 minutes more until opaque. Remove from heat and rest 2 minutes.
- In another pan, heat remaining oil; sauté garlic 30 seconds, add greens, steam briefly until vibrant, 3-4 minutes.
- Serve salmon atop mash with greens on the side; finish with dill if using.
Chef’s Pro Tips
- Add a splash of white wine to the greens for extra aroma.
- Bloom 1/2 tsp paprika in oil before searing salmon for a subtle crust.
Serving Suggestions
Pair with a light cucumber salad or lemony yogurt sauce for brightness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying the salmon.
Nutritional Estimates
Per serving · 2 servings total
| calories | 410 |
|---|---|
| protein | 34 |
| carbs | 28 |
| fat | 18 |
| fiber | 5 |
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