- 4 x 130g salmon fillets
- juice and finely grated zest 1 lemon
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
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
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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.
Salmon with pea crush
Cook the salmon as above, then boil 500g new potatoes instead of the parsnips, adding 500g frozen peas for the final 3 mins. Drain and roughly crush with the fromage frais and zest. Stir in the leeks and serve with the salmon.