Salmon with leeks & parsnip mash

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 452
  • fat 21g
  • saturates 4g
  • carbs 34g
  • sugars 16g
  • fibre 13g
  • protein 33g
  • salt 0.23g


  • 4 x 130g 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


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.


  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.

  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.

  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.

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