Pan-Seared Salmon with Creamy Mashed Potatoes and Roasted Cauliflower

• 1 piece salmon fillet, skin-on
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 2 piece potatoes, peeled and cubed
• 1/4 cup heavy cream
• 1/2 cup cauliflower florets
• 2 clove garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 slice lemon
• 1 handful microgreens for garnish (optional)

1. 1

   Place the cubed potatoes in a pot of salted water, bring to a boil, and cook for 15 minutes until fork-tender. Drain well.

2. 2

   Mash the potatoes with 2 tablespoons of butter, heavy cream, half the minced garlic, salt, and black pepper until smooth and creamy. Keep warm.

3. 3

   Toss the cauliflower florets with a drizzle of olive oil, salt, pepper, and the remaining garlic. Roast in an oven preheated to 400°F (200°C) for 15-20 minutes until tender and lightly browned.

4. 4

   Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.

5. 5

   Heat olive oil and the remaining 1 tablespoon of butter in a skillet over medium-high heat. Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

6. 6

   Flip the salmon and cook for another 2-3 minutes until cooked through to your desired doneness.

7. 7

   To plate, spoon a generous portion of mashed potatoes onto the center of the plate. Arrange the roasted cauliflower on top, place the seared salmon over the vegetables, garnish with microgreens, and serve with a fresh lemon wedge.

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