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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, April 2011

Goes well with

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A star rating of 4.3 out of 5.28 ratings
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