Seared Atlantic Salmon, Lentil & Quinoa, Cauliflower, Parsnip Puree, Chive Oil Recipe
A salmon dish with a variety of healthy sides
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Ingredients
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For the Seared Salmon
For the Lentil & Quinoa
For the Cauliflower and Parsnip Puree
For the Chive Oil
Method
Cooking the Salmon
- 1
Preparing the Lentil & Quinoa
- 2
Cook Lentils and Quinoa
In a saucepan, combine lentils, quinoa, vegetable broth, garlic, onion, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils and quinoa are tender. Drain any excess liquid and set aside.
Making the Cauliflower and Parsnip Puree
- 3
Prepare the Puree
In a pot, add cauliflower and parsnips with enough water to cover. Boil until tender, about 15 minutes. Drain and return to pot. Add butter, salt, pepper, and heavy cream. Blend until smooth and creamy.
Making the Chive Oil
- 4
Blend Chive Oil
In a blender, combine chopped chives and olive oil. Blend until smooth. Strain through a fine sieve if desired.
