Salmon served with baked carrots and mashed potatoes

This recipe is the perfect mix of comfort and elegance: pan-fried salmon that’s beautifully crispy on the outside and tender on the inside, paired with sticky baked carrots roasted until sweet and caramelised. It’s all served on a silky layer of labneh (or yoghurt with a squeeze of lemon juice, if you prefer) for that creamy tang, and finished with a scoop of buttery mashed potatoes for the ultimate cosy touch.

Everything’s finished with a drizzle of green pesto for freshness and a sprinkle of toasted almond flakes, and a bit of za’tar on top.

It’s colourful, easy and fast to prepare, low on calories, full of flavour, and honestly feels like a hug on a plate, but still light and balanced.

Ingredients: (for 2 portions)

• 2 salmon fillets
• 300 g potatoes
• 1 medium parsnip
• 3 medium carrots (I used one yellow, one orange, and one purple, but you can use whatever kind you have)
• 20 g almond flakes
• 10 g fresh dill
• 150 g labneh (or yoghurt mixed with a bit of salt and lemon juice)
• 1 teaspoon za’atar
• 50 g green pesto
• 2 tablespoons honey
• 30 g butter
• Salt and pepper
• A drizzle of olive oil

Preparation:

Preheat the oven to 220°C (430°F).

Peel the potatoes, cut them into even cubes, and boil them in salted water until tender.

Meanwhile, peel the carrots and parsnip. Cut each into 3 roughly equal pieces, then slice each piece lengthwise in half and again into 2–3 sticks, depending on thickness. Transfer everything to a bowl, drizzle generously with olive oil, season with salt and pepper, and add the honey. Toss well to coat the vegetables evenly with the seasoning, oil, and honey.

Line a baking tray with parchment paper, spread the carrots and parsnip evenly (without overlapping), and roast in the preheated oven for about 25–30 minutes, until golden and sticky.

Wash and finely chop the dill.

Once the potatoes are cooked, drain them – but keep about 3–4 tablespoons of the cooking water in the pot. Add the butter and mash everything well (using a hand masher or mixer) until smooth and creamy. Add salt and pepper to taste. Then stir in the chopped dill and mix gently with a spoon to combine.

About 10 minutes before the vegetables are ready, season the salmon with salt and pepper and set it aside.

In a dry pan (no oil needed), add the almond flakes and toast them for 1-2 minutes, stirring constantly, until they turn lightly golden. Transfer them to a small bowl and set aside to cool.

In the same pan, add a little oil, and once it’s hot, place the seasoned salmon fillets skin-side down. Cook for about 3 minutes until the skin turns crispy, then flip them over and cook for another 3–4 minutes on the other side, until beautifully golden and just cooked through.

Now everything’s ready, and all that’s left is to plate it up beautifully!
Divide the labneh (or yoghurt with lemon juice, if you went with that option) evenly between two plates. Add a generous scoop of mashed potatoes next to it, then place a piece of salmon beside the mash.
Top the labneh with the roasted carrots and parsnips, sprinkle over the toasted almond flakes and a pinch of za’atar.
Finish by spooning a bit of green pesto over the mash, and serve with some extra pesto and almonds on the side, so everyone can add more to taste.

If you try the recipe, let me know how you liked it! 😊

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