Seared Salmon with Mashed Potatoes and Leeks

  • Preparation 35 MIN
    Cooking 40 MIN
  • Servings 4



  1. In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.
  2. Meanwhile, in a saucepan over medium heat, soften the leeks in 3 tbsp (45 ml) of the butter for 5 minutes, stirring frequently. Cover and continue cooking over low heat for about 5 minutes or until the leek is tender.
  3. With a potato masher, purée the potatoes with the milk. Stir in the cooked leeks. Season with salt and pepper. Keep warm.
  4. In a large non-stick skillet over medium-high heat, brown the salmon in 2 tbsp (30 ml) of the butter for 4 minutes on each side or until the desired doneness. Transfer to a plate.
  5. In the same skillet, soften the corn and garlic in the remaining butter (1 tbsp / 15 ml). Add the arugula and cook for 1 minute.
  6. Serve the salmon with the mashed potatoes with leeks. Top of the wilted arugula and corn.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 765  
Total Fat 41 g  
Saturated Fat 16 g  
Sodium (salt) 305 mg  
Carbohydrates 59 g  
Fibre 7 g  
Protein 42 g