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Ingredients

• 600 g Salmon Fillet (skinless, cut into 4 equal pieces)
• 4 tbsp Unsalted Butter (divided, for pan and potatoes)
• 2 tsp Salt (divided)
• 1 tsp Black Pepper (freshly ground)
• 1 piece Onion (medium, thinly sliced)
• 200 g Mushrooms (sliced, any variety)
• 1 piece Bell Pepper (red or yellow, sliced)
• 100 g Fresh Spinach (washed, roughly chopped)
• 2 cloves Garlic (grated)
• 200 ml Heavy Cream (full‑fat)
• 100 g Grated Cheese (hard cheese such as Parmesan or Gruyère)
• 1 piece Lemon (cut into wedges)
• 800 g Potatoes (peeled and cubed)
• 100 ml Milk (whole or 2% for creamier mash)

Instructions

1. Melt Butter

   Place the skillet over medium heat and add 2 tbsp of butter. Let it melt completely.

   Time: PT1M

2. Prepare Salmon

   Score each salmon fillet diagonally, cut into four equal pieces, and season both sides with 1 tsp salt and ½ tsp black pepper.

   Time: PT5M

3. Sear Salmon

   Add the salmon pieces to the hot butter and sear 2 minutes per side until lightly golden.

   Time: PT4M

   Temperature: medium‑high

4. Set Salmon Aside

   Transfer the seared salmon to a plate and keep warm.

   Time: PT1M

5. Slice Vegetables

   Thinly slice the onion, mushrooms, and bell pepper. Grate the garlic.

   Time: PT5M

6. Sauté Onion, Mushrooms & Pepper

   In the same skillet, add the sliced onion, mushrooms, and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Spinach and Garlic

   Stir in the spinach and grated garlic; cook until the spinach wilts, roughly 2 minutes.

   Time: PT2M

   Temperature: medium

8. Create Cream Sauce

   Pour in the heavy cream, stir, then add the grated cheese. Cook, stirring, until the cheese melts and the sauce thickens, about 2 minutes.

   Time: PT2M

   Temperature: medium

9. Simmer Salmon in Sauce

   Return the salmon pieces to the skillet, nestle lemon wedges among them, lower the heat, cover, and simmer gently for 15 minutes.

   Time: PT15M

   Temperature: low

10. Prep Potatoes

    While the salmon simmers, peel and cube the potatoes into bite‑size pieces.

    Time: PT5M

11. Boil Potatoes

    Place the potato cubes in a saucepan, cover with cold water, add a pinch of salt, bring to a boil, then cook 15 minutes until fork‑tender.

    Time: PT15M

    Temperature: high

12. Mash Potatoes

    Drain the potatoes, return to the pot, add 2 tbsp butter and 1 tsp salt, mash until smooth, then stir in 100 ml milk for a creamy texture.

    Time: PT5M

13. Plate and Serve

    Spoon the creamy salmon and sauce onto plates, accompany with a generous scoop of mashed potatoes, and garnish with extra lemon if desired.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

5 g