Pan-Seared Salmon with Parsnip Puree
This elegant dish is perfect for spring, featuring tender pan-seared salmon fillets served atop a creamy parsnip puree. The addition of a fresh pea medley provides vibrant color and a burst of sweetness, making it an appealing way to get even finicky eaters to enjoy their vegetables.
- Salmon fillets (4 (6-oz.) skin-on)
- Olive oil (7 tsp., divided)
- Kosher salt (¼ tsp.)
- Freshly ground black pepper (¼ tsp.)
- Parsnip Puree (page 113)
- Fresh Pea Medley (page 215, optional)
- Preheat oven to 400°. Rinse fish, and pat dry with a paper towel. Rub 1 tsp. olive oil over each fillet, and season with salt and pepper.
- Cook fish, skin sides up, in remaining 1 Tbsp. hot oil in a large ovenproof sauté pan over medium-high heat 2 to 3 minutes; flip fish, and cook 2 minutes.
- Bake at 400° for 3 to 6 minutes or to desired degree of doneness.
- Spoon Parsnip Puree into 4 individual serving bowls. Top each with 1 fillet. Serve with Fresh Pea Medley, if desired.