Seared Atlantic Salmon, Lentil & Quinoa, Asparagus, Cauliflower, Parsnip Puree, Chive Oil Recipe
Perfectly seared salmon served with a lentil and quinoa mix.
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
Lentil & Quinoa Mix
Asparagus
Cauliflower & Parsnip Puree
Chive Oil
Method
Preparation
- 1
Prepare Lentil & Quinoa
In a saucepan, combine lentils, quinoa, diced carrot, celery, onion, minced garlic, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 25 minutes or until lentils and quinoa are cooked. Drain excess liquid if necessary.
- 2
Make Cauliflower & Parsnip Puree
In a pot, boil chopped cauliflower and parsnips until tender. Drain and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
- 3
Cooking
- 4
- 5
Roast the Asparagus
Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender.
