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  • Writer's pictureRomyL

Lemon & Garlic Seared Plank Salmon with Creamy Sweet Potato Mash & Edamame

Serves 2-4


I have to confess, I didn't fully know what this dish would end up being until it was on the plate. I had every intention of making something for the blog using salmon but wasn't at all sure where it was going. I thought it would be one of the recipes that didn't make it up on the page (a lot of them just aren't good enough to be promoting). Yet, unbeknownst to me at the time, it was a masterpiece. Okay, maybe not a masterpiece, but for the amount of time it took to cook everything, the flavours, and the fact that it was healthy (?!) I deem it an at-home masterpiece.

The mash takes 10 minutes, the salmon takes 10 minutes, the edamame takes 3 minutes, and most of them can be done at the same time. THAT'S LESS THAN 23 MINUTES. It probably (will) take you a little longer if you aren't that comfortable in the kitchen but it's still ridiculously quick.

It's a super comforting, super filling, delicious dish that you can easily serve a family or just yourself!


  • For your sweet potato mash, you can slowly add in the butter/milk until you've reached your desired consistency. I personally love it creamy, but some like it quite chunky (or so I hear).

  • This salmon is pretty versatile, swap out the sides for your favourite sides - broccoli, asparagus, green beans, roast pumpkin, regular mash etc. etc. THE LIST GOES ON! THIS SAUCE WORKS WITH EVERYTHING!

  • Make sure to watch your butter sauce because both the garlic and the butter can burn pretty quickly once you take your eye off it.



  • 2 medium sweet potatoes

  • 1 large salmon fillet (or 2 medium-sized) - skin removed

  • 5 tablespoons of butter

  • The zest of 1 lemon

  • The juice of 1 lemon

  • 4 garlic cloves, minced or crushed

  • 2 tablespoons of milk (any kind will work)

  • Salt and pepper

  • 1 cup of de-shelled edamame beans, cooked

  • 1/2 cup of roughly chopped parsley


  1. Cover your sweet potato in a damp paper towel and microwave for 6-8 minutes, flipping over halfway through.

  2. Slice the sweet potato down the middle lengthways and scoop out the flesh into a bowl. Add half a tablespoon of butter and your milk. Mash the potatoes until creamy. Sprinkle in half of the parsley. Season with salt and pepper.

  3. Meanwhile, heat a frying pan over a medium-high heat. Add 4 and a half tablespoons of butter to the pan and melt until starting to froth (about 3-4 minutes).

  4. Add your salmon top-side down into the butter and sear for 3-5 minutes (until half of the salmon is a lighter pink).

  5. Flip your salmon and then add in your lemon zest, lemon juice, and crushed garlic. Make sure to move the sauce around so the garlic doesn't stick to the pan or burn. Cook the salmon for a further 2-3 minutes or until cooked through.

  6. Remove the pan from the heat. Spoon some mashed potatoes onto a plate. Lay the salmon on top of the mash. Spoon over the lemon and garlic butter (the more the merrier). Serve with fresh parsley and edamame beans.


Stay Salty

Romy xx

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