Seared Salmon with Roasted Garlic Parsnip Puree and Asparagus
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Seared Salmon with Roasted Garlic Parsnip Puree and Asparagus
- dinner
- entrée
- 1-2 serving
- 60 minutes
Recipe by 10 Day Health Challenge.
Ingredients for the Salmon and Asparagus
- 2 pieces of salmon (8-10 oz. total)
- 1 bunch of asparagus
- 2 t olive oil
Ingredients for the Roasted Garlic Parsnip Puree
- 1 head of garlic
- 2 parsnips, washed and cubed
- 1/2 - 1 cup of vegetable broth
- 1 T olive oil
- Sea salt & fresh pepper
Directions:
- Preheat the oven to 350.
- Roast the garlic. Slice off the top of the head of garlic (the side opposite the roots) so that the tips of the garlic cloves are showing. Place garlic on a small sheet of foil and drizzle a teaspoon of olive oil and season with salt and pepper. Wrap it up in foil so it’s well sealed. Roast for 40 minutes until soft.
- Meanwhile, make the parsnip puree. Place the parsnips in a small pot and cover with water. Boil for 5 minutes, or until they are soft and easily pierced with a fork. Drain the water.
- Put the cooked parsnips, 3-4 cloves of roasted garlic, olive oil, salt, and 1/2 cup of veggie broth in a blender or food processor. Blend and continue adding a few Tbs. of broth at a time until you reach your desired consistency. NOTE: Save the rest of the roasted garlic for other meals or spreading on toast!
- Heat a nonstick pan and brush the salmon with olive oil. When the pan is hot, place the salmon, skin side up, on the pan. Sear for about 3 minutes, without moving the salmon. Flip the salmon onto skin side, cover the pan with a lid and continue cooking on low for about 5 minutes for rare or 7 minutes for medium.
- Meanwhile toss the asparagus with a little olive oil, place in a small baking dish, and broil for 2-3 minutes, shaking the dish halfway through. Enjoy the salmon served atop the Roasted Garlic Parsnip Puree and asparagus.
Serves 2
Recipe by 10 Day Health Challenge.
Recipe photo by Rosa Delgado.
