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Herbed salmon with cauliflower and parsnip mash

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  • Nut free
  • Sesame free
  • Egg free
  • Peanut free
  • High in protein
  • Shellfish free
  • No added sugar

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.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Herbed salmon with cauliflower and parsnip mash


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Per Serve

Energy: 1867kJ/447 Cals (21%)

Protein: 27g (54%)

Fat: 29g (41%)

Sat fat: 8g (33%)

Carb: 17g (5%)

Sugar: 8g (9%)

Fibre: 3g (10%)

Sodium: 391mg (20%)