Crispy Skin Salmon with Sweet Potato Mash, Dutch Carrots and Garlic Spinach

Servings

2 servings

Quick Stats

⏱ Prep: 10 mins • Cook: 25 mins • 🍽 Base: 2 servings • 🟢 Easy

Ingredients

Crispy Skin Salmon

• 2 salmon fillets (180-220g each), skin on
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 2 lemon wedges, to serve

Sweet Potato Mash

• 600g sweet potato, peeled and chopped
• 40g butter
• 2.5 tbsp reserved cooking water (as needed)
• Salt, to taste
• Black pepper, to taste

Buttered Dutch Carrots

• 4 Dutch carrots, trimmed and peeled
• 20g butter
• 1 tsp honey (optional)
• Salt and black pepper

Garlic Sauteed Spinach

• 150g baby spinach
• 1 tbsp butter or olive oil
• 1 garlic clove, finely sliced
• Salt and black pepper
• 1 squeeze of lemon juice (optional)

Method

1. Prepare the sweet potato mash

1. Place the sweet potato into a saucepan of cold salted water.
2. Bring to the boil and cook for 12-15 minutes until completely tender.
3. Drain well and return to the hot saucepan for 1-2 minutes to remove excess moisture.
4. Mash until smooth.
5. Stir through butter and season with salt and pepper. Add a splash of cooking water if needed to loosen the mash.

2. Cook the Dutch carrots

1. Bring a small saucepan of salted water to the boil.
2. Add carrots and simmer for 8-10 minutes until tender.
3. Drain and return to the pan.
4. Add butter, honey (if using), salt and pepper.
5. Toss until glossy and coated.

3. Cook the crispy skin salmon

1. Pat salmon skin completely dry with paper towel.
2. Season both sides with salt and pepper.
3. Heat a frying pan over medium-high heat and add olive oil.
4. Place salmon skin-side down and press gently for the first 20-30 seconds to keep the skin flat.
5. Cook for 6-8 minutes until skin is golden and crisp and salmon is mostly cooked through.
6. Flip and cook another 30-60 seconds.
7. Remove from pan and rest for 2-3 minutes.

4. Saute the spinach

1. Heat butter or olive oil in a pan over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add spinach and toss for 1-2 minutes until just wilted.
4. Season with salt, pepper and a squeeze of lemon juice.

Serving Tip

Plate mash first, top with crispy skin salmon, then add carrots and spinach to the side. Finish with lemon wedges just before serving.