Pan-Seared Salmon with Garlic Mashed Potatoes & Roasted Zucchini

Dinner

Oct 10

Simple. Nourishing. Sacred.

Some meals just feel like alignment.
The kind that make you pause mid-bite and think, “Oh, this is exactly what my body needed.”

This Pan-Seared Salmon with Garlic Mashed Potatoes & Roasted Zucchini is one of those meals — grounding, deeply satisfying, and elevated with the kind of flavors that whisper ritual.

The salmon sears to golden perfection, the mash is creamy and comforting (without any dairy heaviness), and the roasted zucchini adds warmth, balance, and just the right amount of brightness.

This is what wellness looks like when it’s real — not restrictive, not complicated. Just intentional food that fuels strength and still tastes like comfort.

💪 Why This Meal Nourishes on Every Level

🐟 Wild-Caught Salmon
Protein and omega-3s to keep your body strong, your hormones balanced, and your skin glowing — fuel for movement and recovery.

🥔 Garlic Mashed Potatoes (with Almond Milk)
Creamy, grounding carbs made lighter and easier to digest. Perfect for winter evenings when you want comfort that still supports your flow.

🥒 Roasted Zucchini
Earthy, bright, and full of antioxidants. It’s the simple, herbal sidekick that completes this cozy, balanced plate.

🌿 Olive Oil, Lemon & Coconut Aminos
Your flavor trinity — fresh, savory, and vibrant. A drizzle turns everyday food into nourishment with intention.

🍴 The Recipe

Serves: 2
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Protein: ~46g | Calories: ~545

Ingredients

10 oz wild-caught salmon fillets (2 pieces)
2 cups Yukon gold or russet potatoes, peeled + cubed
1 medium zucchini, sliced into half-moons
2 cloves garlic, minced
1 tbsp olive oil (divided)
1 tsp butter
¼ cup unsweetened almond milk
1 tsp coconut aminos
Sea salt + cracked black pepper
Lemon wedges, for serving

👩‍🍳 Directions

Preheat oven to 400°F (200°C).
Roast the Zucchini: Toss slices with ½ tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 15–18 minutes, flipping halfway until golden.
Make the Mash: Boil potatoes 12–15 minutes until soft. Drain and mash with almond milk, garlic, butter, salt + pepper until smooth.
Cook the Salmon: Heat ½ tbsp olive oil in a skillet over medium-high. Season salmon with salt + pepper. Sear 3–4 minutes per side until golden and crisp.
Assemble: Spoon the mash into bowls, add salmon and roasted zucchini, then drizzle with coconut aminos and finish with a squeeze of lemon.

🔥 Macros Breakdown (per serving)

Calories: 545
Protein: 46g
Fat: 26g
Carbs: 28g

🌿Tips & Swaps:

✨ No Almond Milk? Use coconut milk for a richer flavor or bone broth for extra minerals.

✨ More Veggies, Please: Add bell peppers or asparagus to the roasting pan.

✨ Feeling Fancy? Top with fresh dill or a sprinkle of flaky salt.

✨ Meal Prep Win: Double your potatoes — they reheat beautifully for quick weekday meals.

💬 Sacred Herb Studio Ritual

When you sit down with this bowl, take a moment.
Breathe in the warmth, the garlic, the lemon. Feel your body soften — this is grounding made edible.

Food like this isn’t just about eating well. It’s about remembering that you deserve nourishment that feels luxurious and alive, even on a Tuesday.

📸 Share your ritual meal with #SacredHerbEats and inspire your circle to slow down, eat intentionally, and make wellness taste like comfort.

Yield: 2

Author: Laura Paquin