Grilled Salmon with Vegan Mashed Potatoes and Baby Spinach Salad

Ingredients:

-2 salmon fillets (about 150 g per person)
-500 g potatoes
-1 tablespoon of olive oil
-120 ml plant-based milk (oat or soy)
-1 lemon
-200 g baby spinach
-Cherry tomatoes (optional)
-Salt, pepper, garlic powder
-Fresh parsley or chives

Preparation:

Peel the potatoes, cut them into cubes, and cook in salted water until soft. Drain the cooked potatoes, add
plant-based milk, olive oil, a little salt, and pepper, and mash into a creamy puree. Season the salmon with salt, pepper,
garlic powder, and drizzle with the juice of half a lemon. Heat a pan and cook the salmon on both sides for
3-4 minutes until it gets a nice, crispy crust. Prepare the salad from baby spinach, add cherry
tomatoes, season with olive oil, lemon juice, and a little salt. Serve the grilled salmon with vegan
mashed potatoes and baby spinach salad.