Pan-fried salmon with parsnip puree

Pan-fried salmon with parsnip puree




  • 4 x 200g salmon fillets
  • 4 (500g) parsnips, peeled and cut into chunks
  • 1 teaspoon extra virgin olive oil
  • salt and pepper
  • lemon or lime wedges, to serve


Place parsnips in a saucepan and cover with water. Bring to the boil and cook for 10 minutes or until parsnips are tender. Drain parsnips, reserving 2 tablespoons cooking water. Use a stab mixer to puree the parsnips (or mash) until smooth. Add the oil and just enough of the reserved water to make a mash consistency. Season with salt and pepper (optional). Keep warm.

Heat a frying pan to high heat and place salmon portions in, skin side up. Cook for 5 minutes until nicely golden, turn the portions over and cook for another 5 minutes until salmon is still just pink in the middle (longer if you prefer it cooked all the way through).

Serve the salmon on a pile of parsnip puree with a lemon or lime wedge.


  • Many people have a very low opinion of parsnips, but do give this puree a try. The olive oil and a bit of salt add a hint of richness, a great accompaniment to the salmon.
  • If you are confident juggling pans in the kitchen, you can make the parsnip puree while the salmon is cooking.
  • I manoeuvre the skin off with a spatula as I am serving, but leave the crunchy skin on if that suits your family/guests.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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