Roasted Salmon Recipe
potato purée, crispy parsnip, mushroom, roasted broccoli, port cream
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Ingredients
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Salmon
Potato Purée
Crispy Parsnip
Roasted Broccoli
Mushroom
Port Cream
Method
Salmon Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Season Salmon
Drizzle olive oil over the salmon fillets. Season with salt and black pepper. Squeeze the lemon juice over the fillets.
- 3
Roast Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Potato Purée Preparation
- 4
Boil Potatoes
Peel and chop the potatoes into even chunks. Boil them in salted water until tender, about 15-20 minutes.
- 5
Make Purée
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Crispy Parsnip Preparation
- 6
Prepare Parsnips
Peel and cut the parsnips into thin strips or chips.
- 7
Roast Parsnips
Toss the parsnip strips with olive oil and salt. Spread them on a baking sheet and roast them in the oven for about 20 minutes or until crispy, turning halfway through.
Roasted Broccoli Preparation
- 8
Prepare Broccoli
Wash and cut the broccoli into florets.
- 9
Roast Broccoli
Toss the broccoli florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for about 15-20 minutes or until the edges are slightly crispy.
Mushroom Preparation
- 10
Port Cream Preparation
- 11
Make Port Cream Sauce
In a saucepan, combine port wine and bring to a boil. Reduce to a simmer and let it reduce by half. Stir in heavy cream and salt, cooking until slightly thickened, about 5-7 minutes.
