4 x 130g wild 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

 

Preparation

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.

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.

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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