Lemon Cream Roast Salmon With Whipped Parsnips

Name: Lemon Cream Roast Salmon With Whipped Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 2 Tbsps butter; 237 milliliters heavy cream; 1 Tbsp fresh lemon zest; 454 grams parsnips, peeled and cut into 1/2 inch pieces; 605 grams wild caught salmon fillet; 1 teaspoons salt, plus more to taste; 4 servings salt and pepper to taste; 59 milliliters sour cream

Lemon Cream Roast Salmon With Whipped Parsnips is Head to the store and pick up cream, butter, heavy cream, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 425F. Rinse and pat dry the salmon fillet.

Ingredients you will need

Salmon Fillets

Equipment you will use

Oven

Place fillet, skin side down, in a lightly greased baking pan just large enough to hold it.

Equipment you will use

Baking Pan

Mix together lemon zest, ground pepper, and salt, and press onto salmon fillet.

Ingredients you will need

Ground Black Pepper

Salmon Fillets

Lemon Zest

Salt

Pour the cream over the salmon.

Ingredients you will need

Salmon

Cream

Roast in the oven until the salmon is just cooked, about 25 minutes (check for done-ness with a fork, the salmon should flake but not appear dry).

Ingredients you will need

Salmon

Equipment you will use

Oven

Serve over the whipped parsnips with the cream sauce from the pan scraped/poured over each serving. Season with extra salt, if desired. Accompany with a cucumber salad or another green vegetable.

Ingredients you will need

Cream Sauce

Vegetable

Cucumber

Parsnip

Salt

Equipment you will use

Frying Pan

Place parsnips in a pot, and fill with water just to cover. Cover and bring to a boil, then turn down to a simmer and cook until the parsnip is quite tender, about 30 minutes.

Ingredients you will need

Parsnip

Water

Equipment you will use

Pot

Drain, then return the parsnips to the pot, add the butter and the sour cream. Use a handheld mixer to whip the parsnips, butter, and sour cream together, adding more butter or sour cream if they seem too dry. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Sour Cream

Parsnip

Butter

Equipment you will use

Blender

Pot

Serve with roast salmon.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

2teaspoons

freshly ground black pepper 2Tbsps

butter 237milliliters

heavy cream 1Tbsp

fresh lemon zest 454grams

parsnips, peeled and cut into 1/2 inch pieces 605grams

wild caught salmon fillet 1teaspoons

salt, plus more to taste 4servings

salt and pepper to taste 59milliliters

sour cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.