• 2x 5 oz. salmon fillets, skin on
  • 2 tsp. olive oil
  • 1 head of garlic, roasted
  • 2 parsnips, washed and cubed
  • 1/2 cup of vegetable broth
  • 1 tbsp. olive oil
  • Salt
  • Pepper


  1. Boil parsnips for 5 minutes, or until easily pierced with a fork. Drain. Place parsnips, 3-4 cloves of roasted garlic, olive oil, salt, and ½ cup of veggie broth in a food processor and blend until smooth.
  2. Brush salmon with olive oil and place skin-side up in a preheated, non-stick pan. Sear for 4-5 minutes. Flip salmon and sear for another 4-5 minutes.
  3. Divide parsnip puree between two plates, place salmon on top.
  4. Relax.

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