Name: Salmon with leeks & parsnip mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
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

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Salmon with leeks & parsnip mash

Salmon with leeks & parsnip mash

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.4 out of 5.34 ratingsRate

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

Freezable (Freeze mash only)

Healthy

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Tomato, cucumber & coriander salad

A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal452
fat21g
saturates4g
carbs34g
sugars16g
fibre13g
protein33g
salt0.23g

low

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

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A star rating of 4.4 out of 5.34 ratings

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