Pan-Seared Salmon with Parsnip Puree -

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.

Print Recipe Pin Recipe

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

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.