Salmon Plate With Mixed Veggies And Roasted Garlic Buttery Yukon Mashed Potatoes

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

• Intensity level: Moderate (some multitasking between stovetop and oven)

• Servings: 4

• Difficulty: Easy to intermediate

Nutrition Information (per serving)

Approximate values – based on 6 oz salmon, 1 cup mashed potatoes, 1.5 cups mixed veggies

Note: Nutrition facts vary based on exact vegetable choice, salmon size, and butter quantity.

Ingredients

For the Roasted Garlic Buttery Yukon Mashed Potatoes

• 2 lb Yukon Gold potatoes (about 5–6 medium)

• 1 whole head of garlic

• 1 tsp olive oil

• 6 tbsp unsalted butter, divided

• 1/2 cup heavy cream or whole milk, warmed

• 1/2 tsp kosher salt (or to taste)

• 1/4 tsp freshly ground black pepper

• 2 tbsp fresh chives, finely chopped (optional garnish)

For the Salmon

• 4 (6 oz each) skin-on or skinless salmon fillets, about 1-inch thick

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1 lemon, cut into wedges (for serving)

For the Mixed Veggies

• 1 medium zucchini, sliced into half-moons

• 1 red bell pepper, cut into 1-inch strips

• 1 yellow bell pepper, cut into 1-inch strips

• 1 cup asparagus spears, woody ends trimmed (about 8–10 spears, cut into 2-inch pieces)

• 1 cup cherry tomatoes, halved

• 1 small red onion, sliced into thin wedges

• 2 tbsp olive oil

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• Salt and pepper to taste

• Fresh parsley for garnish

Equipment Needed

• Large pot for boiling potatoes

• Potato masher or ricer

• Small baking dish or foil (for roasting garlic)

• Large rimmed baking sheet (for veggies)

• Large non-stick or cast-iron skillet (for salmon)

• Cutting board and chef’s knife

• Measuring spoons and cups

• Instant-read thermometer (optional but helpful)

Instructions

Step 1: Roast the Garlic (Start Early – 35 minutes before serving)

Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of the whole garlic head to expose the cloves. Drizzle with 1 tsp olive oil, wrap loosely in aluminum foil, and place in the oven. Roast for 30–35 minutes until the cloves are soft, golden, and fragrant. Set aside to cool. Keep the oven on for the veggies.

Step 2: Cook the Potatoes

While garlic roasts, peel the Yukon Gold potatoes and cut them into 1.5-inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until a fork easily pierces the potatoes. Drain well and return to the pot over low heat for 1 minute to evaporate excess moisture.

Step 3: Prepare the Mixed Vegetables

On the large rimmed baking sheet, combine zucchini, bell peppers, asparagus, cherry tomatoes, and red onion. Drizzle with 2 tbsp olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to coat. Spread in an even layer. Note: Wait to put the veggies in the oven until after the salmon is started, or roast them first and keep warm. For timing: start roasting veggies about 15 minutes before you finish the salmon.

Step 4: Make the Mashed Potatoes

Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash with a fork into a paste. In a small saucepan, melt 4 tbsp of the butter with the heavy cream (or milk) over low heat. Do not boil.
Mash the drained potatoes using a masher or ricer. Add the warm butter-cream mixture, roasted garlic paste, remaining 2 tbsp of cold butter (cut into pieces), salt, and pepper. Stir gently until smooth and creamy. Do not overmix, or potatoes will become gluey. Cover and keep warm.

Step 5: Roast the Vegetables

Increase oven temperature to 425°F (220°C). Place the baking sheet with veggies in the oven and roast for 15–18 minutes, stirring halfway through, until edges are caramelized and asparagus is tender-crisp.

Step 6: Pan-Sear the Salmon

Pat salmon fillets completely dry with paper towels. In a small bowl, mix garlic powder, smoked paprika, sea salt, and black pepper. Rub both sides of each fillet with the spice blend.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place salmon fillets skin-side down (if skin-on) or presentation-side down. Cook undisturbed for 4–5 minutes until a golden crust forms. Flip gently using a thin spatula and cook for another 3–4 minutes for medium (internal temperature 125–130°F) or 5–6 minutes for well-done (140°F). Remove from heat. Squeeze fresh lemon juice over the top.

Step 7: Assemble the Plate

Spoon a generous mound of roasted garlic mashed potatoes onto each plate. Arrange a salmon fillet alongside or slightly over the potatoes. Pile roasted mixed vegetables beside the salmon. Garnish with fresh chives on the potatoes, and parsley on the veggies. Serve immediately with extra lemon wedges.