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.
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.
Divide parsnip puree between two plates, place salmon on top.