Herbed Salmon, Cauliflower and Parsnip Mash

Ingredients

1 cauliflower, chopped
3 parsnips, peeled, chopped
500 g packet Tasmanian salmon portions with lemon herb crumb
40 g butter
3 spring onions, cut into matchsticks

Method

Preheat oven to 180 C. Place the cauliflower and parsnip in a large saucepan. Cover with water and bring to the boil over high heat. Reduce heat to medium-high and cook for 15 minutes or until the vegetables are tender. Drain and return to the pan.

Meanwhile, place the salmon on a lined baking tray and sprinkle with the crumb from the pack. Spray with olive oil spray. Bake for 10 minutes or until salmon is just cooked through.

Add the butter and half the spring onion to the cauliflower mixture. Use a stick blender to carefully blend until almost smooth. Season. Divide the mash among serving bowls and top with the salmon. Sprinkle with the remaining spring onion.

Credits: Coles

Photo Credits: Coles