I thought I would try this meal from the Good Food website, the parsnip mash seemed a change from the usual. Though as I am not a huge fan of parsnips, it was not my favourite meal. I just wasn't sure about the sweetness of it. I would have preferred simple creamy mashed potato and leeks. Although if you love parsnips it would be a winner.
4 x 130g salmon fillets
juice and finely grated zest 1 lemon
2 tbsp thyme leaves (I didn't have these)
1kg parsnips , chopped
4 tbsp fromage frais (I used creme fraiche)
1 tbsp olive oil
2 leeks, thinly sliced
Heat oven to 200C. 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.
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.
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.