Seared Salmon with Vegetable Medley and Mashed Potatoes

Step 1

Peel and chop the 1.5 lbs 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, trim the 1 bunch asparagus and cut into 2-inch pieces. Slice the 1 zucchini and 1 red bell pepper into similar-sized strips.

Step 3

Drain the potatoes and return to the pot. Add 2 tbsp of the butter and mash until smooth. Season with salt and pepper to taste. Cover to keep warm.

Step 4

Pat the 4 salmon fillets dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy, about 4 minutes. Flip and cook 2-3 minutes more until just opaque in the center. Remove and set aside.

Step 5

In the same skillet, add the asparagus, zucchini, and red bell pepper. Sauté over medium-high heat for 3 minutes, then add the 1 cup cherry tomatoes and 0.5 cup frozen peas. Cook until vegetables are tender-crisp, about 3 more minutes. Season with salt and pepper.

Step 6

Serve the salmon alongside the mashed potatoes and vegetable medley. Garnish with fresh basil and a lemon slice if desired.

Step 7

Enjoy your meal!