Glazed Salmon with Garlic Green Beans & Creamy Mashed Red Potatoes
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Ingredients
- For the Salmon:
- 3 salmon fillets (4 oz/113g each, 340g total)
- 1 tbsp olive oil (15ml)
- 1 tbsp Dijon mustard (15g)
- 1 tbsp honey (21g)
- 1 tbsp lemon juice (15ml)
- 1 tsp smoked paprika (2g)
- 1/2 tsp garlic powder (2g)
- 1/2 tsp onion powder (2g)
- 1/2 tsp black pepper (1g)
- 1/2 tsp sea salt (2g)
- For the Garlic Green Beans:
- 2 cups fresh green beans, trimmed (240g)
- 2 tsp olive oil (10ml)
- 2 cloves garlic, minced (6g)
- 1/2 tsp black pepper (1g)
- 1/4 tsp sea salt (1g)
- 1/2 lemon, juiced (15ml)
- For the Creamy Mashed Red Potatoes:
- 1 lb red potatoes, washed and diced with skin on (450g)
- 1/3 cup nonfat Greek yogurt (80g)
- 1 tbsp light butter (14g)
- 2 tbsp low fat milk (30ml)
- 1/2 tsp garlic powder (2g)
- 1/2 tsp dried parsley (1g)
- 1/2 tsp sea salt (2g)
- 1/2 tsp black pepper (1g)
Directions
- Prep the Salmon: Preheat oven to 400°F (200°C). In a small bowl, whisk olive oil, Dijon, honey, lemon juice, paprika, garlic powder, onion powder, black pepper, and salt. Place salmon on a lined baking sheet. Brush glaze over fillets.
- Bake the Salmon: Bake for 12–15 minutes or until salmon flakes easily and glaze is caramelized.
- Make the Mashed Potatoes: Boil diced red potatoes in salted water until fork-tender (12–15 min). Drain. Add Greek yogurt, butter, milk, garlic powder, parsley, salt, and pepper. Mash until creamy but still rustic.
- Cook the Green Beans: Heat olive oil in a large nonstick skillet over medium-high. Add green beans and sauté for 5–7 min until crisp-tender and lightly blistered. Add garlic, salt, and pepper. Sauté 1 min, then add lemon juice and toss.
- Serve: Plate one salmon fillet with a scoop of mashed potatoes and a portion of green beans.
Tips for Meal prep
Keep salmon, potatoes, and green beans in separate containers for freshness.
Reheat salmon briefly to avoid drying out (cover with damp paper towel in microwave).
Mashed potatoes stay creamy if you stir in an extra splash of milk when reheating.
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