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Todd English

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.
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Servings: 4
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Bake at 400° for 3 to 6 minutes or to desired degree of doneness.
  4. Spoon Parsnip Puree into 4 individual serving bowls. Top each with 1 fillet. Serve with Fresh Pea Medley, if desired.