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Salmon with leeks & parsnip mash

Salmon with leeks & parsnip mash

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(19 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Bursting with goodness this succulent salmon dish with creamy parsnip mash is a shining star of mid-week meals

Nutrition and extra info

  • Freeze mash only
  • Healthy

Nutrition: per serving

  • kcal452
  • fat21g
  • saturates4g
  • carbs34g
  • sugars16g
  • fibre13g
  • protein33g
  • salt0.23g
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Ingredients

  • 4 x 130g salmon fillets
  • juice and finely grated zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp thyme leaves
  • 1kg parsnips, chopped

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 tbsp fromage frais
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, thinly sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

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Method

  1. 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.

  2. 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.

  3. 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.

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Comments (21)

stevemaskery's picture
5

I was cooking for one and didn't have any fromage frais , but I just scaled it down and used a dollop of mayonnaise instead of the fromage frais and it was quite delicious.
I generally like strong robust flavours, but this was delicate and gentle, but no less enjoyable for that.
Definitely a keeper.

poodlems's picture
5

Really tasty recipe. The parsnip and the leeks complimented each other really well, and added a nice sweetness against the salmon, which wasn't over lemony. We had it with some asparagus spears on the side.

ktsh30's picture

I did half parsnip, half potato mash too which was more filling. The leeks and fromage frais worked beautifully, and I popped some spinach into the mash too, which lent colour and more goodness. I drenched the salmon in bottled lemon juice, fresh thyme and black pepper, and just added a dash more lemon to the mash before serving. It was all really delicious. My only criticism is the amount of pans needed!

shirls1's picture

This is delicious! The combination of mashed parsnips with leeks is sublime and pairs wonderfully with the salmon. I used creme fraiche instead of fromage frais.

cshobbs's picture
3

OK, but fairly bland. Used a mixture of potatoes and parsnip for the mash as we don't like leeks.

Janebsealy's picture

We had this meal over Christmas to use up the parsnips, it's delicious,recommend

Fanofgagax's picture

Made this for my dad and my sister, they both loved it! My sister hates both parsnip and leeks but loved this mash haha!

louisa_holbrook's picture
2

This was quick and pretty good! The parsnip and leek mash was yummy mixed with a little diced taleggio for cheesiness!

kittenta's picture
3

This wasn't bad but it had too much lemon for all of us, it took over the flavour of the actual meal.

I didn't use 1kg of parsnips, I did half and half potatos and parsnips and I'm glad I did as it would have been far too much parsnip otherwise.

On the plus side, the kids loved the mash.

vivaves's picture
5

I really really enjoyed this dish. Like many other commenters, I didn't use fromage frais (not something I normally have in) so just used butter and milk, as for mashed spuds. I supplemented the parsnips with a couple of carrots to make up the weight, and the result was absolutely delicious. I'd have never thought of pairing salmon with parsnips but it works remarkably well. Very pleased, definitely a keeper.

lizleicester's picture
4

Used salmon steaks instead of fillets + missed out the fromage frais (have to be dairy free). Was nice for mid-week easy meal.

sameshrie's picture
4

Mash was a bit dry so added some milk and butter in addition to fromage frais. Great recipe. Will be a regular in my house.

fizzbomb's picture
5

forgot to rate

fizzbomb's picture
5

WOW just gorgeous well impressed with my self LOL LOL

only thing would be as Greg (Wallace) would say Salmon should be the star of the show and it wasn't so next time I'll try the mash with beef

alisonpg's picture
5

Very tasty, will be doing this again very soon. Didn't have fromage frais so used a knob of butter and a little milk instead.

jweg1210's picture
4

We liked this - used a knob of butter rather than fromage frais as didn't have any. Don't know why it would be dry or tasteless - ours was silky and really tasty. Definitely wouldn't advise halving the parsnips.. perhaps just don't make this if you're not keen on them.
Served with some green beans.

allclare1's picture
3

Parsnip and leek mash was ok but I'd say halve the amount of parsnips. Also it was incredibly dry so I added lots of melted butter and more fromage frais, much nicer.

bubblegumpop's picture
3

Recipe easy to make and the salmon was great, but the leek and parsnip mash wasn't very tasty.

ssilvester's picture
4

This was lovely, healthy, filling and easy to make. An ideal weekday dinner.

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