Paleo Mashed Potatoes & Lemon, Basil, Garlic Salmon

Paleo Mashed Potatoes & Lemon, Basil, Garlic Salmon

Doing Whole30 in August gave me an extra incentive to get creative with my meals. We eat salmon and sautéed veggies at least 2-3 times a week, but I was craving mashed potatoes. Knowing I couldn't use any butter or milk, I used olive oil and chicken stock to keep the potatoes fluffy. Garlic and chives kick up the flavor in this dish. I have to admit, this was my favorite Whole30 meal.

Prep Time: 10 minutes       Cook Time: 40 minutes


  • 1 1/2 pounds of yukon gold potatoes
  • 1/2 cup of chicken stock
  • 1 tablespoon of olive oil
  • 4 cloves of minced garlic
  • 2 lemons
  • Chives
  • Salt & Pepper

Steps for Salmon:

  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. On a large baking sheet with parchment paper, place salmon fillets. Squeeze lemon juice, minced garlic and chopped basil.
  3. Bake for 12-15 minutes.

Steps for mashed potatoes:

  1. Peel the potatoes and cut into equal sized pieces.
  2. In a medium saucepan, add potatoes and fill the pan with water until the top of the potatoes are covered.
  3. Boil for 30 minutes, until the potatoes are soft.
  4. Drain the water.
  5. Using a fork, mash the potatoes and add chicken stock, olive oil and minced garlic.
  6. Season with salt and pepper and add chives.
  7. Cut fresh chives on top before serving.