Herbed salmon with cauliflower and parsnip mash
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.
Serves
4
Prep
15m
Cooking
15m
Ingredients
- 1 small cauliflower, chopped
- 3 medium parsnips, peeled, chopped
- 500g pkt Coles Tasmanian Salmon Portions with Lemon Herb Crumb
- 40g butter
- 3 spring onions, cut into matchsticks
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
