Salmon With Parsnip Mash And Sauteed Leeks

1. 1

   Pre-heat your oven to 400 degrees farenheit.

2. 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. 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. 4

   Slice the lemon into thin strips.

5. 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. 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. 7

   In the meantime, cut the leek in half, length-wise, and then cut into half-moon slices

8. 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. 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. 10

    When everything is cooked, arrange on plate and eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.