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Salmon with leeks & parsnip mash

Salmon with leeks & parsnip mash

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A star rating of 4.3 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze mash only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal452
fat21g
saturates4g
carbs34g
sugars16g
fibre13g
protein33g
low insalt0.23g
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Ingredients

  • x 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

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.

Goes well with

Recipe from Good Food magazine, April 2011

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Overall rating

A star rating of 4.3 out of 5.28 ratings
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