Grilled Salmon with Lemon Herb Butter & Creamy Mashed Baby Potatoes

Ingredients

Salmon

• 4 salmon fillets
• Salt and freshly cracked black pepper, to taste
• Olive oil
• 2 Tbsp. butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh thyme or dill, chopped

Creamy Mashed Baby Potatoes

• 1½ lbs. assorted baby potatoes
• 3 Tbsp. butter
• ¼–⅓ cup heavy cream (or milk)
• Salt and freshly cracked black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15–18 minutes. Drain and set aside.
2. While the potatoes cook, season the salmon fillets generously with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly brush with olive oil. Grill the salmon for 3–4 minutes per side, until cooked through and lightly charred. Remove from the pan and set aside.
3. In the same pan, reduce heat to medium and melt the butter. Add the garlic and sauté for about 30 seconds, until fragrant. Stir in the lemon zest, lemon juice, and fresh herbs.
4. Mash the cooked potatoes with butter, cream, salt, and pepper until smooth and creamy.
5. To serve, spoon the mashed potatoes onto plates, top with the grilled salmon, and drizzle generously with the lemon herb butter. Finish with a sprinkle of fresh parsley.