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mashed potatoes with salmon5

Mashed Potatoes with Salmon

Dmitri Magi
Elevate your comfort food! Mashed Potatoes with Salmon is a creamy, savory delight. Flaky salmon nestled on a bed of buttery mashed potatoes—it's a simple yet elegant meal. Perfect for a cozy dinner or a special occasion. This recipe brings together classic comfort with a touch of seafood sophistication. Let's get cooking!
Calories: 525 kcal|Protein: 40g|Carbs: 30g|Fats: 30g
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 525 kcal

Equipment

  •  A large pot for boiling potatoes
  • Baking tray
  • Air fryer or frying pan
  • Saucepan for the creamy sauce
  • Potato masher or a sturdy glass for smashing

Ingredients
  

  • For the Mashed Potatoes:
  • 400 g baby potatoes
  • 20 g Parmesan cheese
  • 1 tbsp butter
  • ½ tsp garlic granules
  • 2 cloves garlic crushed
  • Salt to taste
  • Spray oil
  • For the Salmon and Sauce:
  • 2 salmon fillets
  • 30 g Philadelphia Lightest cream cheese
  • 1 small onion diced
  • 2 cloves garlic crushed
  • ½ red pepper diced
  • 1 tbsp Parmesan cheese
  • 200 ml stock I used Knorr gluten-free stock
  • Handful of spinach
  • Salt & pepper to taste

Instructions
 

  • Prep and Boil the Potatoes
    Bring a pot of salted water to a boil. Add the baby potatoes and cook for 5 minutes—just enough to soften them slightly.
    While they boil, mix together the butter, crushed garlic, garlic granules, and Parmesan cheese. Spread this mixture onto a baking tray and spray lightly with oil.
  • Smash & Bake the Potatoes
    Drain the potatoes and place them onto the cheesy mixture on the tray.
    Use the bottom of a glass (or a potato masher) to gently smash each potato. Don’t go too hard—we want crispy edges but not mashed mush!
    Bake at 200°C (400°F) for 15 minutes, or until golden and crispy.
  • Cook the Salmon
    Season the salmon fillets with salt and pepper.
    Cook them in the air fryer at 180°C (350°F) for 10 minutes (or pan-fry them with a little oil for 4-5 minutes per side).
  • Make the Creamy Sauce
    In a saucepan over medium heat, sauté the diced onion and red pepper for a few minutes until soft.
    Pour in the stock and let it reduce slightly—this intensifies the flavors!
    Stir in the cream cheese, spinach, and Parmesan, letting it melt into a creamy sauce.
  • Bring it All Together
    Once the salmon is cooked, gently place it into the sauce. Let it simmer for a couple of minutes, absorbing all that flavor.
    Serve with your crispy smashed potatoes and steamed broccoli on the side.

Notes

  • Don’t over-boil the potatoes! Five minutes is just enough to soften them slightly—any longer, and they’ll fall apart when smashed.
  • Keep an eye on the sauce. Once you add the cream cheese, stir continuously to prevent lumps.
  • Crispy potatoes need space. If they’re too close together on the tray, they’ll steam instead of crisp up.