Enjoy a quick and hearty midweek meal with Lemon Garlic Butter Salmon. Ready in just 20 minutes, it features crispy pan-fried salmon on creamy mashed potatoes with a tangy, irresistible garlic sauce—a perfect dinner for two.
2tablespoonsLemon Juicefreshly squeezed or bottled
2tablespoonsGarliccrushed
2tablespoonsButter
1teaspoonDijon mustard
1teaspoonDried Dill
½teaspoonSea salt
Instructions
Potatoes: Fill a pot/saucepan with water and heat on the stove on high. Peel and chop the potatoes and add to the water. Cook with lid on for 10 to 12 minutes. Whilst potatoes are cooking, cook the salmon.
Salmon: Pat salmon dry of any moisture using a paper towel/kitchen paper. Heat a frypan/skillet on the stove on medium to high heat. Add the salmon flat side down and cook for 2 to 3 minutes, then flip and cook other side for 1 to 2 minutes (I like to cook my salmon on all 4 sides so its super crispy but this is a matter of personal preference. I cook the additional 2 sides for 1 to 2 minutes each)
Beans: Cook the beans using a steamer on top of the potatoes, or in the microwave. If using the microwave, add ½ cup water to the bowl with the beans and zap for 3 to 4 minutes, depending on how crunchy you like them. If using a steamer, steam for 3 to 4 minutes and remove and set aside.
Potatoes: Test potatoes to see if cooked by prodding with a skewer or sharp knife. If soft, remove from heat and drain the water. Mash the potatoes using a masher or fork and adding the butter and milk - salt and pepper to taste.
Heat Sauce: add butter, garlic, lemon, and dijon mustard to the pan and heat through until butter has just melted. then remove from heat.
Serving: Divide mashed potato evenly between 2 plates, add the salmon on top, drizzle with garlic butter sauce over the salmon and serve the beans on the side.