Lemon-Garlic Salmon & Chive Mashed Potatoes with Roasted Broccoli & Parmesan
600 Calories or Less

Lemon-Garlic Salmon & Chive Mashed Potatoes

with Roasted Broccoli & Parmesan

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this wholesome dish, aromatic garlic is cooked briefly together with butter and lemon juice to create a simple, irresistible topping for our crispy skin salmon fillets. We're serving them with a side of roasted broccoli, which gets finished with parmesan, and creamy mashed potatoes studded with chives for extra flavor.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Lemon-Garlic Salmon & Chive Mashed Potatoes with Roasted Broccoli & Parmesan
Title
  • 4 Skin-On Salmon Fillets
  • 1¼ lbs Potatoes
  • 1 Lemon
  • 1 lb Broccoli
  • ¼ cup Crème Fraîche
  • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Chives
  • 2 cloves Garlic
  • 1 oz Salted Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Thinly slice the chives. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and half the sliced chives. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Cook the fish
4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the pan of reserved fond, add the chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the mashed potatoes and roasted broccoli. Top the fish with the sauce. Top the broccoli with the parmesan. Garnish the potatoes with the remaining sliced chives. Enjoy!

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Lemon-Garlic Salmon & Chive Mashed Potatoes

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Thinly slice the chives. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and half the sliced chives. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the pan of reserved fond, add the chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the mashed potatoes and roasted broccoli. Top the fish with the sauce. Top the broccoli with the parmesan. Garnish the potatoes with the remaining sliced chives. Enjoy!

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