Salmon with Parsnip-Dill Purée
with glazed carrots over labneh
This recipe provides 328 grams of vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Carrot
½ piece
Yellow carrot
1 piece
Parsnip
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
2.5 g
Fresh dill
(May be present: Selderij)
60 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1.25 tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C. Boil plenty of water in a pot or saucepan.
- Peel or thoroughly wash the carrots. Halve the carrots lengthways or cut any larger ones into quarters.
- Transfer the carrots to a parchment-lined baking sheet. Drizzle with the olive oil and the honey (see pantry for amounts). Season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
- Peel and roughly chop the parsnip, then transfer to a pot or saucepan and submerge with water.
- Boil the parsnip for 12 - 14 minutes, then drain and set aside.
- Heat a clean frying pan over high heat and toast the almonds until they start to turn lightly golden-brown. Remove from the pan and set aside.
Did you know... just 100g of parsnip provides almost a fifth of the RDA of fibre. Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.
- Heat a knob of butter in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes. Turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper.
- Set aside one sprig of fresh dill per person to use as a garnish and finely chop the rest of the dill.
- Add a generous knob of butter and the finely chopped dill to the parsnip. Season with salt and pepper.
- Use an immersion blender to process into a smooth purée.
- Serve the parsnip purée on plates.
- Top with the salmon and garnish with the reserved dill sprigs.
- Serve the labneh alongside. Scatter over the za'atar and top with the carrots.
- Garnish with the almonds and drizzle with extra virgin olive oil as preferred.
