Ingredients:
For the salmon:
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh dill or parsley (optional), for garnish
For the mashed potatoes:
- 1 kg (2.2 lbs) potatoes (Yukon Gold or Russet)
- 50g (1/4 cup) butter
- 150 ml (2/3 cup) milk
- Salt, to taste
- Freshly ground black pepper, to taste
For the sautéed vegetables:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium zucchini (courgette), cut into half-moons
- 2 tbsp olive oil
- Salt and pepper, to taste
For the white sauce:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 300 ml (1 1/4 cups) milk
- 100 ml (1/2 cup) heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
Instructions:
1. Prepare the mashed potatoes:
- Peel and chop the potatoes into even-sized chunks.
- Boil the potatoes in salted water for 15-20 minutes or until tender.
- Drain and return them to the pot. Add butter, milk, salt, and pepper.
- Mash until smooth and creamy. Set aside, keeping warm.
2. Sauté the vegetables:
- In a large pan, heat the olive oil over medium heat.
- Add the sliced bell peppers, onion, and zucchini. Season with salt and pepper.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Remove from heat and set aside.
3. Cook the salmon:
- Preheat the oven to 200°C (400°F).
- Heat a non-stick ovenproof skillet over medium-high heat and add olive oil.
- Season the salmon fillets with salt and pepper.
- Place the fillets skin-side down (if using skin-on salmon) and cook for about 3-4 minutes, until the skin is crispy.
- Flip the salmon over and transfer the skillet to the preheated oven. Roast for 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
4. Prepare the white sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir to form a roux. Cook for 1-2 minutes.
- Gradually whisk in the milk and cream, cooking until the sauce thickens (about 3-5 minutes).
- Season with salt, pepper, and a pinch of nutmeg.
- Keep warm on low heat.
5. Serve:
- Plate the mashed potatoes, sautéed vegetables, and salmon fillets.
- Pour the white sauce into a small sauceboat or gravy boat and serve alongside the dish.
- Garnish the salmon with fresh dill or parsley and a wedge of lemon for added freshness.
Enjoy this delicious, balanced meal!
