1-Start by gathering your ingredients, as this recipe for Garlic Herb Buttery Mash Salmon Lemon Butter Sauce is straightforward and takes about 30 minutes to prepare plus 35 minutes to cook. Begin with the Garlic and Herb Buttery Mash: peel and chop potatoes into large chunks, cover with cold water, and bring to a boil, then simmer for 20-25 minutes until tender.

2-Drain the potatoes and return them to the pan, shaking occasionally to release steam and remove moisture. Mash the potatoes, add three-quarters of the butter, and gradually beat in warm cream until smooth. Stir in garlic, parsley, salt, and pepper, then serve topped with the remaining butter.

3-For the Seared Salmon, pat the fillets dry and season with salt and pepper. Heat olive oil in a nonstick pan over medium-high heat, cook salmon skin side down for 3-4 minutes, then flip and cook for 2-3 minutes until desired doneness. Keep it warm while you prepare the Lemon Butter Sauce. For the sauce, melt 50 g butter over medium heat, add white wine, and simmer uncovered until reduced by half. Stir in lemon juice and zest, reduce heat to low, and whisk in the remaining butter in small cubes, stirring constantly until it thickens. Add chives and salt to taste, then serve immediately over the salmon, asparagus, and mash.