Check off as you cook
Cook the potatoes. Boil the potatoes in salted water for about 12–15 minutes, until very tender.
Cook the mushrooms. Melt 10 g butter over medium heat. Add the mushrooms and half the garlic. Cook for 5–7 minutes until softened and most of their moisture has evaporated.
Make the mash. Drain and mash the potatoes. Mix in the mushrooms, remaining 15 g butter, milk and cream. Season with salt and pepper. Keep the texture slightly rustic.
Prepare the salmon. Pat the salmon very dry, especially the skin. Season both sides with salt, pepper and thyme.
Sear the salmon. Heat 10 ml olive oil in a pan over medium-high heat. Place the salmon skin-side down and gently press it down for the first 20–30 seconds to prevent curling.
Cook skin-side down for approximately 4–5 minutes, until the skin is crisp and the salmon is mostly cooked through from the bottom.
Flip and cook for another 1–3 minutes, depending on thickness and preferred doneness. Add the remaining garlic near the end and finish with lemon juice. Avoid overcooking—the centre should remain moist and easily flake.
Cook the tomatoes. Heat the remaining 5 ml olive oil and cook the halved cherry tomatoes cut-side down for 1–2 minutes, just until lightly softened.
Plate. Spoon the mushroom mash onto the plate, place the salmon alongside it, and arrange the tomatoes nearby. Add a small dollop of tomato paste or thick tomato sauce on top of the salmon.
Garnish with parsley or microgreens and finish with freshly ground black pepper. Serve immediately so the salmon skin stays crisp.
