Salmon With Leeks & Parsnip Mash
This salmon and parsnip mash recipe combines tender baked salmon with a zesty lemon flavor, accompanied by creamy parsnip mash infused with thyme. The dish is topped with soft, caramelized leeks, adding a depth of flavor to this hearty and comforting meal.
— Constant Cookbook
Ingredients
- 4 x 130g salmon fillets
- juice and finely grated zest 1 lemon
- 2 tbsp thyme leaves
- 1kg parsnips , chopped
- 4 tbsp fromage frais
- 1 tbsp olive oil
- 2 leeks , thinly sliced
Instructions
- Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
- Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
- Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 452 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.23 milligram of sodium
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