Salmon with leeks & parsnip mash

Salmon with leeks & parsnip mash

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(21 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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
    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



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


  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, questions and tips

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Brian 44
6th Nov, 2018
Really Nice! Used Philadelphia garlic and herb instead of fromage frais as that was what I had to hand, otherwise did as recipe. Recommend
maggiebleksley's picture
25th Jul, 2017
A great recipe, but wouldn't it be more sensible to start cooking the parsnips before roasting the salmon, as both take 15 minutes to cook, but the water has to be boiled for the parsnips, then they have to be mashed afterwards, whereas the salmon is simply roasted, then served.
10th Oct, 2015
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.
28th Apr, 2015
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.
25th Mar, 2014
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!
15th Feb, 2016
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.
4th Mar, 2014
OK, but fairly bland. Used a mixture of potatoes and parsnip for the mash as we don't like leeks.'s picture
9th Jan, 2014
We had this meal over Christmas to use up the parsnips, it's delicious,recommend
Fanofgagax's picture
2nd Oct, 2013
Made this for my dad and my sister, they both loved it! My sister hates both parsnip and leeks but loved this mash haha!
23rd Nov, 2012
This was quick and pretty good! The parsnip and leek mash was yummy mixed with a little diced taleggio for cheesiness!


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