Ingredients
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2 salmon fillets (about 150g each)
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300g potatoes
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50ml milk
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20g butter
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100g spinach
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50g bell peppers (half red, half yellow, thinly sliced)
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Olive oil, as needed
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Salt & black pepper, to taste
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Fresh cilantro leaves (for garnish)
Instructions
1. Make the mashed potatoes
Peel and cube the potatoes. Boil in salted water until fork-tender (about 15 minutes).
Drain well, then mash with butter and milk until smooth. Season with salt and black pepper.
2. Pan-sear the salmon
Season salmon with salt and black pepper, let sit for 5 minutes.
Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 3–4 minutes until crispy. Flip and cook another 2–3 minutes until golden outside and slightly pink inside.
3. Sauté the vegetables
Heat a little olive oil in a pan. Add bell peppers and spinach, stir-fry for 1–2 minutes, season with salt.
4. Assemble the plate
Spoon mashed potatoes onto the plate, top with sautéed vegetables, then place salmon on top. Garnish with fresh cilantro leaves and serve immediately.