Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Salmon with leeks & parsnip mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- x salmon fillets
- juice and finely grated zest 1 lemon
- 2 tbsp thyme leaves
- 1kg parsnipschopped
- 4 tbsp fromage frais
- 1 tbsp olive oil
- 2 leeksthinly sliced
Nutrition: per serving
- kcal452
- fat21g
- saturates4g
- carbs34g
- sugars16g
- fibre13g
- protein33g
- salt0.23glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
step 2
Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
step 3
Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.
