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lemon cream roast salmon with whipped parsnips

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Salmon

Lemon Cream Roast Salmon with Whipped Parsnips

I learned this technique for making salmon from one of my aunts in Norway. She used pre-made lemon pepper, which works just fine, but I like it even better with fresh lemon zest and pepper.

Ingredients

  • 1 1/3 pounds wild caught salmon fillet
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup heavy cream
  • Whipped Parsnips
  • 1-1 1/2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 2-3 tablespoons butter
  • 1/4 cup sour cream
  • salt and pepper to taste

Directions

  • Preheat oven to 425F. Rinse and pat dry the salmon fillet. Place fillet, skin side down, in a lightly greased baking pan just large enough to hold it.
  • Mix together lemon zest, ground pepper, and salt, and press onto salmon fillet. Pour the cream over the salmon.
  • Roast in the oven until the salmon is just cooked, about 25 minutes (check for done-ness with a fork, the salmon should flake but not appear dry).
  • Serve over the whipped parsnips with the cream sauce from the pan scraped/poured over each serving. Season with extra salt, if desired. Accompany with a cucumber salad or another green vegetable.
  • Whipped Parsnips
  • Place parsnips in a pot, and fill with water just to cover. Cover and bring to a boil, then turn down to a simmer and cook until the parsnip is quite tender, about 30 minutes.
  • Drain, then return the parsnips to the pot, add the butter and the sour cream. Use a handheld mixer to whip the parsnips, butter, and sour cream together, adding more butter or sour cream if they seem too dry. Season to taste with salt and pepper. Serve with roast salmon.

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