Lemon Dill Salmon + Creamy Chive Mashed Parsnips
I used to hate fish. The look, the taste, the smell. The list could go on and on. Fortunately for me, I've seen the error in my ways. I don't tend to cook fish a lot, because we constantly take leftovers for lunch and there is something about fish reheated that really just weirds me out. That means that I try to keep it to weekends or days where we already have something for lunch the next day. Since I don't get to have it as frequently, it's makes it seem a bit fancier to me.
What I love most about cooking fish at home is that it is SO easy to dress it up. A really simple recipe can come out looking like a special at a fancy restaurant. For instance, this dish takes less than an hour. And that's including all the time where you get distracted watching whichever mindless show you are binge watching on Netflix or the Bachelor.
Can we talk about that for a minute actually? This is the first season that I'm watching and I'm playing this stupid ABC fantasy league game (not well.) I was hoping I'd be able to get a feel for the show and crush it next time through but Nick keeps going all off script sending girls home left and right without having a rose ceremony. Oh, and another thing ABC. I had high hopes for Rachel and now you've basically ruined it for me because clearly I know the final 2! I get you want the best selection of bachelors around, but couldn't you have just held out a few more weeks before you announce her??? Would it have been that hard??
Alright, now that I got that off my chest, lets get back to the food. I cook salmon more often than any other fish. It's rich in Omega-3 Fatty acids and is a good source of protein. It's also an excellent source of Vitamin D and since I'm severely lacking on the sunshine lately, I can use all the help I can get! Baking it with lemon slices really helps to give it some flavor - but don't worry, it isn't super sour/lemony!
Parsnips are quickly become my favorite potato substitute. They're slightly sweet, so these mashed parsnips end up making the perfect companion to the salmon. They've also provide your body with a bunch of fiber and antioxidants. SO basically, not only is this meal fancy and delicious, but it's healthy AF as well.
Lemon Dill Salmon + Creamy Chive Mashed Parsnips (AIP + Paleo)
Prep Time: 5 mins
Cook Time: 40 minutes
2 portions of Wild Caught Salmon (6 oz each)
2 tbsp of unsalted butter or ghee
4 thin lemon slices
½ tsp dill weed
½ tsp garlic powder
½ tsp salt
Creamy Parsnip Ingredients:
3-4 med/lg parsnips
¼ cup coconut milk
1 tbsp butter or ghee
1-2 tbsp chopped chives
½ tsp garlic powder
½ tsp salt
- Preheat oven to 400 degrees.
- Peel and dice parsnips. Place in a pot covered with water and bring to boil. Continue to boil for 8-10 minutes until softened.
- Place 2 sheets of tin foil, opposite directions in a square glass casserole dish (I use 8"). Place 2 tbsp of butter, separated into 4 cubes, throughout the dish. Place the salmon on top of the butter. Then place one slice of lemon on top of the salmon. Wrap tin foil around. Place in the oven and bake for 25-30 minutes until cooked through.
- While the salmon is baking, continue working on the parsnips. Drain the water out out the pot and place the parsnips back inside it. Add in the remaining ingredients, except for the chives. Take an immersion blender and blend until creamy. Once done blending, mix in the chives. Cover and set aside to keep warm until the salmon is done. Note: if you don't have an immersion blender, you can use a food processor.
- Once the salmon is done, Remove it from the oven and let rest 5 minutes. Serve alongside the parsnips.