Weeknight dinner never looked so good with this quick and easy herbed salmon recipe. Served with cauliflower and parsnip mash, it’s a simple but impressive dish.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
1 cauliflower, chopped
3 parsnips, peeled, chopped
500g pkt Coles Tasmanian Salmon Portions with Lemon Herb Crumb
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Method
Step 1
Preheat oven to 180°C. Place the cauliflower and parsnip in a large saucepan. Cover with water and bring to the boil over high heat. Reduce heat to medium-high and cook for 15 mins or until the vegetables are tender. Drain and return to the pan.
Step 2
Meanwhile, place the salmon on a lined baking tray and sprinkle with the crumb from the pack. Spray with olive oil spray. Bake for 10 mins or until salmon is just cooked through.
Step 3
Add the butter and half the spring onion to the cauliflower mixture. Use a stick blender to carefully blend until almost smooth. Season. Divide the mash among serving bowls and top with the salmon. Sprinkle with the remaining spring onion.
500g pkt Coles Tasmanian Salmon Portions with Lemon Herb Crumb
40g butter
3 spring onions, cut into matchsticks
Description
Weeknight dinner never looked so good with this quick and easy herbed salmon recipe. Served with cauliflower and parsnip mash, it’s a simple but impressive dish.
Method
Step 1
Preheat oven to 180°C. Place the cauliflower and parsnip in a large saucepan. Cover with water and bring to the boil over high heat. Reduce heat to medium-high and cook for 15 mins or until the vegetables are tender. Drain and return to the pan.
Step 2
Meanwhile, place the salmon on a lined baking tray and sprinkle with the crumb from the pack. Spray with olive oil spray. Bake for 10 mins or until salmon is just cooked through.
Step 3
Add the butter and half the spring onion to the cauliflower mixture. Use a stick blender to carefully blend until almost smooth. Season. Divide the mash among serving bowls and top with the salmon. Sprinkle with the remaining spring onion.
