Delicious salmon with veggies

A delicate blend of tender salmon with seasonal veggies creates this comforting family dish. It brings together the smooth goodness of mashed potatoes with flavorful salmon and veggies simmered in a creamy dill sauce. This tasty and balanced meal will please everyone at the table while being super easy to make.

The first time I made this for Sunday dinner, my kids who usually turn their noses up at fish cleaned their plates without any fuss. The creamy sauce and mix of flavors turns a simple salmon fillet into a tasty experience that brings the whole family together around the table.

Key Ingredients

• Fresh salmon fillets: Go for thick ones with skin on for the best cooking that keeps all the tenderness and flavor of the fish.
• Seasonal carrots: Pick young carrots in spring or more mature ones in winter - their natural sweetness works great with the richness of salmon.
• Starchy potatoes: Varieties like Bintje or Marabel work best for creating smooth, lump-free mashed potatoes that go wonderfully with the fish.
• Green peas: Their sweet taste and texture create a nice contrast with the soft salmon and creamy mashed potatoes.
• Fresh dill: Its slightly licorice-like aroma really brings out the seafood flavors of the salmon and adds much-needed freshness to the whole dish.

I really love using dill in this dish. This gentle herb completely changes how the salmon tastes. Once, when I ran out of fresh dill, I had to use dried instead – the meal was still good but missed that bright flavor that only fresh herbs can give. Now I always grow some in a pot on my balcony so I've got that fresh touch within arm's reach.

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Getting Started

First, clean all your veggies thoroughly. Peel the potatoes and cut them into equal chunks so they cook evenly. Also peel the carrots and slice them into regular rounds about 5mm thick. For the leeks, only use the white and light green parts, cut them lengthwise, wash them well to get rid of any dirt, then chop them finely. Snip your dill, but save a few whole sprigs to make the dish look pretty at the end.

Gentle Salmon Cooking

In a wide pot, heat up a bit of olive oil on high heat. When it's hot, carefully put your salmon fillets in with the skin side down. You want to quickly sear this side to build flavor while keeping the flesh tender. After 2-3 minutes, when the skin is golden, take the salmon pieces out and set them aside on a plate. The skin might stick to the bottom of the pot – that's totally fine and actually good since it holds lots of flavor.

Preparing The Veggies And Sauce

In the same pot, without cleaning it to keep all the cooking juices, add the sliced carrots and chopped leeks. Cook them on medium heat for about 5 minutes until they start to soften a bit. Then add the green peas along with the fish stock you've prepared according to the package instructions. Pour in the heavy cream and mix in a tablespoon of mustard while gently stirring. Let everything simmer on low heat for a few minutes so the flavors can blend together.

Bringing It All Together

Gently put the salmon fillets back on top of the bed of vegetables, flesh side down. Cover the pot and continue cooking on very low heat for 6 to 8 minutes depending on how thick your fish is. The salmon should still be slightly pink in the middle to keep all its tenderness. Meanwhile, make your mashed potatoes by crushing the cooked potatoes with a little olive oil, salt and pepper until they're nice and smooth.

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The mashed potatoes are what makes this dish true family comfort food for me. I tried several methods before finding perfection: the trick is to drain the potatoes completely after cooking, then put them back in the empty pot over low heat for a few seconds to get rid of any extra moisture. The result is incredibly light mashed potatoes that go perfectly with the salmon's creamy sauce.

Serving Ideas

Bring this salmon and veggie dish straight to the table in its cooking pot to keep all its warmth and aroma. Give each plate a big serving of mashed potatoes and pour the creamy sauce over everything. For an even more complete meal, add a lightly tangy green salad that will nicely balance the richness of the main dish. Drink-wise, a dry white wine like Sancerre or Chablis goes really well with the seafood and creamy flavors.

Tasty Variations

Switch the salmon for nice cod fillets for a milder version that kids who don't like fish will probably enjoy more. For a fall twist, replace the carrots with a mix of parsnips and butternut squash for some complementary sweetness. If you want a more rustic version, add smoked bacon bits when cooking the vegetables for a tasty contrast with the delicate fish.

Storage Tips

This dish keeps well for up to 48 hours in the fridge in an airtight container. When reheating, use a pot on low heat with a lid rather than the microwave, which might dry out the fish. If you want to prep some parts ahead of time, the mashed potatoes and vegetables can be made the day before, stored separately, then put together with fresh salmon at mealtime.

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I learned how important dill is in this dish during a trip to Scandinavia, where the salmon-dill combo is almost sacred. When I got back home, I adapted these Nordic flavors to our family cooking by adding the French touch of creamy mashed potatoes and seasonal veggies. Since then, this dish has become our Sunday night tradition, a time when the whole family gathers around comforting flavors before starting a new week. The simplicity of this dish – easy to make but complex in flavor – has made it a must-have in our cooking lineup.

Frequently Asked Questions

→ Can I swap the salmon for another type of fish?

Absolutely! Trout, cod, or monkfish work well too. You might need to adjust the cooking time depending on how thick the fillet is.

→ Any tips for making great mashed potatoes?

Cook potatoes in salted water, then mash with warm cream, butter, salt, and pepper. For a lighter twist, mix in some celeriac.

→ Is this dish good for meal prep?

You can prepare the veggie sauce ahead, but cook the salmon fresh to avoid overcooking. Just 10 minutes right before serving does the trick.

→ How do I know when the salmon's done?

The fish is ready when it flakes apart easily and the center turns opaque. For a softer texture, aim for slightly pink inside.

→ What’s a lighter substitute for the cream?

Try using plant-based cream, Greek yogurt, or even fromage blanc. The texture will be different but still delicious and lower in calories.