SALMON WITH PARSNIP MASH AND SAUTEED LEEKS
By: Alice Williams
Published: Thursday, March 31, 2016 - 7:52pm

Ingredients




2 Salmon Fillet s(5-6 oz)
1 Parsnip
1 Leek
8-12 asparagus spears
1.5 tsp vegetable or chicken bouillon
1 Lemon (sliced)
Olive oil
Salt
Pepper
Optional: Cilantro

Preparation

1 Pre-heat your oven to 400 degrees farenheit. 2 Roughly slice the parsnip and boil in 2 cups of water for 15-20 minutes. Salt the water well and add 1.5tsp of bouillon. 3 Get a baking tray and line with foil. Place asparagus on the tray (cut about 1 inch from the ends) and drizzle with oil and season with salt and pepper. 4 Slice the lemon into thin strips. 5 Place the salmon on the baking tray as well, drizzling with oil, seasoning with salt and pepper, and finally placing the lemon strips on top of the salmon. 6 Place the salmon and asparagus in the oven for 20-25 minutes (check after 15 minutes because depending on the size of your asparagus, it may be finished sooner than the salmon). 7 In the meantime, cut the leek in half, length-wise, and then cut into half-moon slices 8 About 10 minutes before the salmon is done, start sauteeing the leeks by placing them in a pan with olive oil for 5-7 minutes on medium-high heat. 9 The parsnips should be boiled. Put in food processor with 1tsp of the water and whizz until smooth (30 seconds to 1 minute). 10 When everything is cooked, arrange on plate and eat!

About

Enjoy this delicious spring time dinner of salmon, parsnip mash, sauteed leeks and asparagus!