Pan-Seared Salmon with Buttered Broccoli and Mashed Potatoes

Pan-seared salmon with buttered broccoli and mashed potatoes is a quick dinner that still feels a little special. The salmon cooks in minutes, the potatoes become a smooth mash, and the broccoli adds freshness, colour and a simple buttery finish.

Quick dinner · 25 minutes

This is an easy way to make salmon feel complete without adding complicated sides. Start the potatoes first, add the broccoli near the end, then sear the salmon while the mash comes together.

Recipe

Juicy Pan-Seared Salmon with Buttered Broccoli and Mashed Potatoes

A simple, slightly more elegant dinner with juicy salmon, smooth mashed potatoes and buttered broccoli.

Prep time: 25 minutes Serves: 2 Difficulty: easy (2/5)

Ingredients

• 2 salmon fillets, about 150 g each
• 400 g potatoes for boiling
• 1 small head broccoli, about 300 g
• 30 g butter
• 50 ml warm milk
• 1 tablespoon olive oil
• salt and pepper
• ground nutmeg
• 2 lemon wedges

Method

1. Peel the potatoes, cut them into evenly sized cubes and place them in a pot of cold salted water. Cover and cook for 12 to 15 minutes from boiling, or until tender.
2. Cut the broccoli into small florets. Add it to the potatoes for the last 5 minutes of cooking, or cook it separately in salted boiling water for 4 to 5 minutes. Drain.
3. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
4. Heat the olive oil in a pan over medium-high heat. Place the salmon skin-side down and cook for 3 to 4 minutes. Turn carefully and cook for another 2 to 3 minutes. Finish with lemon juice.
5. Mash the drained potatoes. Add 20 g butter, warm milk, salt and a pinch of nutmeg, then mix until smooth.
6. Toss the cooked broccoli with the remaining 10 g butter. Serve the mashed potatoes with salmon and buttered broccoli.

Tip: Do not overcook salmon. It should stay juicy in the centre and flake easily with a fork.

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Frequently Asked Questions

How do I know when salmon is cooked?

Salmon is ready when it flakes easily with a fork but still looks juicy in the centre. If it cooks too long, it becomes dry quickly.

Can I cook broccoli with the potatoes?

Yes. Add the broccoli for the last 5 minutes of potato cooking so it softens but stays green and does not fall apart.

Can I use frozen salmon?

Yes, but thaw it slowly in the fridge first and pat it dry well before cooking, so it sears better in the pan.

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Start of September: 7 Quick Dinners in One Place

After long and warm summer holidays, September 1st marks a new season. 📚✨ Kids return to school, adults to busier routines, and schedules fill up. That’s why it’s more important than ever to keep dinners quick, simple, and full of flavor.

From this week onward, all recipes are gathered in one post – everything in one place, neat and easy to navigate. At the top you’ll find a JUMP menu to click straight to any day’s recipe. At the end of each recipe there’s a link to jump back to the top. Use this weekly menu like a compact, easy-to-browse cookbook that fits your schedule.

For the first week of September I’ve prepared a mix of meat dishes, veggie options, and a cozy one-pot meal – all ready in under 30 minutes. A smooth, tasty start to autumn.

Jump to: Monday · Tuesday · Wednesday · Thursday · Friday · Saturday · Sunday

Monday – Chicken Fillet with Tomato Sauce and Mozzarella

We start the new week and month with a classic that never disappoints. Chicken fillets in a rich tomato sauce, topped with mozzarella, bring Mediterranean comfort to the table. Dinner is ready in under 30 minutes – homely yet a little special.

Ingredients (serves 2)
– 2 chicken fillets
– 1 can chopped tomatoes (400 g)
– 1 onion
– 1 garlic clove
– 100 g mozzarella
– 2 tbsp olive oil
– salt and pepper to taste, fresh basil leaves

Method
1. Season chicken fillets and sear quickly on both sides, then remove from the pan.
2. In the same pan, sauté the chopped onion and garlic.
3. Add tomatoes, salt, pepper, and basil; cook for 10 minutes.
4. Return chicken to the sauce, top with mozzarella, cover the pan.
5. Simmer for another 8 minutes until the cheese melts.

Tip: Serve with fresh baguette to soak up the sauce.

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Tuesday – Broccoli Fritters with Yogurt Sauce

After a meaty Monday, something lighter feels just right. Broccoli fritters are crisp, healthy, and ready in minutes. A simple yogurt sauce adds freshness – a meal the whole family enjoys.

Ingredients (serves 2)
– 300 g broccoli
– 1 egg
– 50 g breadcrumbs
– 30 g grated cheese
– 150 g Greek yogurt
– 1 garlic clove
– salt and pepper to taste, fresh parsley to finish

Method
1. Cook broccoli until tender, then chop finely.
2. Mix with egg, breadcrumbs, cheese, and seasoning.
3. Shape into fritters and pan-fry in a little oil (3–4 minutes per side).
4. Combine yogurt with minced garlic, salt, and pepper for the sauce.
5. Serve fritters with the yogurt sauce.

Tip: Bake the fritters for a lighter version.

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Wednesday – Pork Medallions in Mushroom Sauce

Midweek is the perfect time for something richer. Pork medallions in a creamy mushroom sauce come together quickly yet feel festive. Serve with potatoes or rice for a balanced plate.

Ingredients (serves 2)
– 300 g pork medallions (tenderloin)
– 200 g mushrooms
– 1 onion
– 150 ml cooking cream
– 2 tbsp oil
– salt and pepper to taste, fresh thyme and parsley

Method
1. Season medallions, sear briefly on high heat, then remove.
2. In the same pan, sauté onion and sliced mushrooms.
3. Add cream, salt, pepper, and thyme; cook for 5 minutes.
4. Return medallions and simmer 5 minutes more.

Tip: Stir in a teaspoon of mustard for extra depth.

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Thursday – Baked Potatoes with Sour Cream and Herbs

Sometimes the simplest meals are the best. Oven-baked potatoes topped with sour cream and fresh herbs are light, quick, and satisfying – perfect for Thursday lunch.

Ingredients (serves 2)
– 4 medium potatoes
– 150 g sour cream
– 1 green bell pepper
– 1 spring onion
– fresh dill
– salt and pepper to taste

Method
1. Wash potatoes, cut in half, and bake for 30 minutes at 200 °C.
2. Meanwhile, mix sour cream with chopped spring onion and dill.
3. Spoon over baked potatoes and sprinkle with diced green pepper.

Tip: Add grated cheese and bake 5 minutes more for a richer version.

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Friday – Pasta with Tuna and Capers

Fridays call for something light and simple. Pasta with tuna and capers is ready in just 15 minutes and tastes like pure Mediterranean comfort – ideal for the end of the workweek.

Ingredients (serves 2)
– 200 g pasta
– 1 can tuna in oil (160 g)
– 1 onion
– 1 tbsp capers
– 2 tbsp olive oil
– salt and pepper to taste, chopped fresh basil

Method
1. Cook pasta in salted water; reserve a little cooking water.
2. Sauté chopped onion in olive oil, add tuna, basil, and capers.
3. Toss in pasta, season, and loosen with pasta water if needed.

Tip: A handful of olives makes it even more Mediterranean.

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Saturday – Mozzarella, Tomato & Pesto Salad

Saturday calls for something light and colorful. The timeless trio of mozzarella, tomatoes, and pesto is fresh, quick, and requires no cooking at all.

Ingredients (serves 2)
– 300 g cherry tomatoes
– 150 g mozzarella
– 2 tbsp pesto
– fresh basil
– salt and pepper to taste

Method
1. Halve the tomatoes; slice the mozzarella.
2. Mix everything in a bowl with pesto.
3. Season with salt and pepper; garnish with basil leaves.

Tip: Serve with toasted bread for a more filling meal.

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Sunday – Lentil and Vegetable Stew

Sundays are made for a comforting bowl. This lentil and vegetable stew is wholesome, homely, and quick to make – the warm finish your week deserves.

Ingredients (serves 2)
– 150 g brown lentils
– 1 carrot
– 1 potato
– 1 onion
– 700 ml vegetable stock (or water + stock cube)
– 1 bay leaf
– salt and pepper to taste, fresh parsley

Method
1. Rinse the lentils.
2. Sauté chopped onion, add diced potato and carrot.
3. Pour in stock, add bay leaf and lentils.
4. Simmer for 25 minutes until lentils are tender.
5. Season and serve.

Tip: Stir in a spoon of tomato paste for extra richness.

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