Roasted Atlantic Salmon Recipe
Roasted Cauliflower, Parsnip Puree, Beluga Lentils & Barley, Chive Oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Roasted Cauliflower
Parsnip Puree
Beluga Lentils & Barley
Chive Oil
Method
Preparation
- 1
Preheat the Oven
Preheat the oven to 400°F (200°C).
- 2
Prepare the Cauliflower
Toss cauliflower florets with olive oil, salt, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
- 3
Cook the Lentils and Barley
In a pot, combine beluga lentils, barley, vegetable broth, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for about 30-35 minutes until tender. Drain excess liquid if necessary.
- 4
Prepare the Parsnip Puree
Boil parsnips in salted water until soft. Drain and blend with butter, cream, salt, and pepper until smooth. Set aside.
- 5
Chive Oil
- 6
Plating
- 7
Serve
On each plate, spread parsnip puree, top with lentils and barley, add roasted cauliflower, and place salmon on top. Drizzle with chive oil before serving.
