Pan Seared Salmon With Roasted Asparagus and Roasted Garlic Mashed Potatoes

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is often lower in calories and tilapia is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper alternative.

Get a pot of water boiling.

Add salt to the boiling water.

Add potatoes to the pot and boil until tender.

Cut the tips off the asparagus.

Line a pan with foil and spread the asparagus on it.

Drizzle olive oil over the asparagus and massage it in.

Arrange asparagus in a single layer on the pan.

Sprinkle roasted garlic seasoning, garlic powder, and onion powder on the asparagus.

Preheat the oven to 400°F.

Season the salmon with Creole seasoning, leaving the skin on.

Place the asparagus in the preheated oven and roast for about 15 minutes.

Drain the boiled potatoes and return them to the pot.

Add half a stick of butter to the potatoes and mash them.

Add a stick of margarine (optional) to the potatoes and let it melt.

Add black pepper and roasted garlic to the potatoes and mash to incorporate.

Stir the potatoes and add about 1/4 cup of milk for creaminess (optional).

Taste the potatoes and adjust seasoning with more salt and pepper if needed.

Check on the asparagus and remove from the oven when ready.

Heat a pan and add about a tablespoon of butter.

Add the salmon to the pan and cook for about 5 minutes on one side.

Squeeze fresh lemon juice into the pan with the salmon.

Flip the salmon over and cook for a couple of minutes on the other side.

Check the firmness of the salmon to ensure it is cooked through.

Plate the salmon, asparagus, and mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens