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