Gourmet Salmon Dinner with Garlic-Shallot Mash, Buttered Shiitake, Asparagus & Microgreens

Servings: 2

Prep time: 20 min

Cook time: 25 min

Total time: ~45 min

Ingredients

Salmon & Veggies

• 2 salmon fillets (skin on or off)

• 100g shiitake mushrooms, sliced

• 6–8 asparagus tips, trimmed

• 1 tbsp olive oil

• 1 tbsp butter

• 2 garlic cloves, crushed (for pan)

• 2 sprigs fresh thyme or dill

• Salt and pepper to taste

• Optional: lemon zest or a squeeze of lemon

Garlic-Shallot Mash

• 3 medium potatoes, peeled and cubed

• 1 small shallot, finely chopped

• 2 garlic cloves, minced or roasted

• 2 tbsp plant-based butter (or regular)

• ½ cup plant-based milk (e.g. oat or soy)

• Salt and pepper to taste

Finishing Touch

• 1 handful of fresh microgreens (e.g. broccoli, radish, arugula mix)

Instructions

1. Prepare the Garlic-Shallot Mash

1. Boil the potatoes in salted water for 15–18 minutes until fork-tender.

2. While boiling, sauté shallots and minced garlic in a small pan with olive oil or butter until soft and golden.

3. Drain the potatoes, then mash with sautéed garlic-shallot mix, butter, and plant-based milk.

4. Season with salt and black pepper to taste. Cover to keep warm.

2. Cook the Mushrooms & Asparagus

1. Heat a pan over medium heat and melt 1 tbsp butter.

2. Add sliced shiitake mushrooms and sauté for 3–5 minutes until golden and slightly crisp at the edges.

3. Add asparagus tips and continue to sauté for another 3–5 minutes until tender-crisp.

4. Season lightly with salt and pepper. Remove from pan and set aside.

3. Sear the Salmon

1. In the same (now clean or wiped) pan, heat 1 tbsp olive oil over medium-high heat.

2. Season salmon fillets with salt and pepper.

3. Place salmon skin-side down and cook for 3–4 minutes. Flip.

4. Add crushed garlic cloves and sprigs of fresh thyme or dill to the pan.

5. Tilt the pan and spoon the infused oil over the salmon for another 2–3 minutes until cooked through and aromatic. Remove from heat.

4. Assemble the Plate

1. Scoop mashed potatoes into the center of the plate.

2. Top with sautéed mushrooms and asparagus.

3. Place the salmon fillet on top.

4. Finish with a generous pinch of fresh microgreens on each serving.

Optional Garnish

• A drizzle of lemon juice, herb oil, or a light Dijon vinaigrette.