Grilled Salmon with Mashed Potatoes and Spinach

Step 1

Peel and chop the 1 lb potatoes into 1-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15 minutes.

Step 2

While potatoes cook, peel and slice the 2 carrots into thin rounds. Heat 1 tbsp olive oil in a skillet over medium heat and sauté carrots until slightly softened, about 5 minutes.

Step 3

Add the 6 cups spinach to the skillet with the carrots and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat and keep warm.

Step 4

Drain the potatoes and return to the pot. Add 2 tbsp butter and a splash of the cooking water (about 2 tbsp). Mash until smooth and creamy. Season with salt and pepper to taste.

Step 5

Pat the 2 salmon fillets dry and season both sides with salt and pepper. Heat the remaining 2 tbsp olive oil in a grill pan or skillet over medium-high heat.

Step 6

Place the salmon skin-side down in the hot pan. Cook without moving until the skin is crispy and the fish releases easily, about 4 minutes. Flip and cook for another 3-4 minutes until the flesh is opaque and flakes with a fork.

Step 7

To serve, spoon the mashed potatoes onto plates, top with the spinach-carrot mixture, and place the grilled salmon on top. Garnish with the 1/4 cup chopped cilantro.

Step 8

Serve immediately, with extra cilantro if desired.