Ingredients

• 1 pound (450g) of Salmon, fillets, skinless and boneless, cut into bite-sized cubes
• 1 cup of peas
• 1 cup of carrot(s), diced thin
• 1/2 cup of onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of milk
• 1/2 cup of broth, vegetable
• 1/4 cup of heavy cream
• salt and pepper, to taste
• 1/4 cup of dill weed, fresh, chopped
• 1/2 lemon, juiced

Instructions

1. In a large pot, boil the diced potatoes until they are fork-tender. Drain and mash the potatoes with butter, milk, salt, and pepper until smooth. Set aside.

2. Preheat Preheat your oven to 375°F (190°C)

3. Sauté In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, carrots, and frozen peas to the skillet. Sauté for an additional 5 minutes until the vegetables are slightly tender. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw taste of the flour.

4. Add milk and broth Gradually add the milk and vegetable broth, stirring continuously to avoid lumps. Continue cooking until the mixture thickens.

5. Ad remaining ingredients and simmer Add the heavy cream, fresh salmon cubes, lemon juice, salt, pepper, and chopped dill to the skillet. Cook for another 5-7 minutes, or until the salmon is cooked through and the sauce is creamy. Adjust seasoning to taste.

6. Assemble Transfer the salmon mixture to a baking dish and spread it evenly. Spoon the mashed potatoes over the salmon mixture, spreading them to cover the entire surface. Use a fork to create decorative patterns on the mashed potato topping.

7. Bake Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown. Remove from the oven and let it rest for a few minutes before serving.