1-To create this Garlic Herb Buttery Mash Salmon Lemon Butter Sauce, start by preparing the ingredients as outlined in the directions. Begin with the mash: wash, peel, and cut 1 kg potatoes into large chunks, then boil and simmer for 20-25 minutes until tender. Drain the potatoes and return them to the pan to let excess moisture evaporate, which helps achieve a creamy texture.

2-Next, mash the potatoes and stir in three-quarters of the 100 g salted butter diced. Gradually add ½ cup (125 ml) warm cream and beat until smooth, then mix in 3 minced garlic cloves and ⅓ cup chopped flat-leaf parsley. Season with salt and pepper to taste, and top with the remaining butter before serving.

3-For the salmon, pat 4 salmon fillets with skin on dry and season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick pan over medium-high heat, cook the salmon skin-side down for 3-4 minutes, then flip and cook for 2-3 minutes until done. Keep it warm while you make the sauce.

4-Finally, for the lemon butter sauce, melt 50 g of the 200 g salted butter chilled and diced over medium heat, add ½ cup (125 ml) dry white wine, and reduce by half. Stir in ¼ cup (60 ml) lemon juice and 2 teaspoons lemon zest, then reduce heat to low and gradually whisk in the remaining butter cubes until thickened. Mix in 1 tablespoon chopped chives, season with salt to taste, and serve immediately over the salmon, asparagus, and mash. This step-by-step approach ensures a flavorful garlic herb buttery mash with salmon and lemon butter sauce that’s ready in under an hour.