Some nights call for a meal that asks almost nothing of you and gives back plenty. Pan-cooked salmon over basil-and-lemon mashed potatoes is exactly that: two components, one pan and one pot, and a plate that feels far more considered than the effort involved.
Salmon is the weeknight fish for a reason — rich in omega-3s, forgiving to cook, happy with almost any seasoning. And these mashed potatoes are not the gluey diner kind: olive oil, lemon zest and fresh basil keep them bright and Mediterranean.
The finishing drizzle — a few drops of soy sauce or good vinegar — is the small trick that ties the plate together. Dinner for two, twenty minutes of actual work.
Salmon with Mashed Potatoes Recipe
Ingredients
- 7 oz Atlantic salmon (1 to 2 portions)
- 2 medium potatoes (about 10 oz)
- 2 or 3 fresh basil leaves, plus more to finish
- Zest of ½ lemon
- Olive oil
- Soy sauce or good vinegar, to finish
- Salt and black pepper
Instructions
- Boil the whole, unpeeled potatoes until tender, about 25 to 30 minutes depending on size.
- Meanwhile, heat a nonstick pan with a tablespoon of olive oil. Cook the salmon over low heat, covered, about 15 minutes, turning halfway (it can go in straight from frozen).
- Drain the potatoes, cool slightly, and peel.
- Mash them with the chopped basil, lemon zest, a drizzle of olive oil, salt and pepper until smooth.
- Plate a bed of mashed potatoes, set the salmon on top, and finish with basil leaves and a light drizzle of soy sauce or vinegar.
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