Elegant Salmon Dish with Roasted Vegetables

A beautifully seared salmon fillet takes center stage, its crispy golden skin giving way to tender, flaky flesh infused with natural oils and delicate flavors. Resting beneath is a velvety smooth roasted celeriac purée, its earthy and slightly nutty taste complementing the richness of the fish. The purée’s creamy texture enhances the overall mouthfeel, creating a luscious foundation for the dish.

Adding depth and heartiness, a medley of sautéed spinach, chickpeas, and lentils provides a satisfying contrast of textures. The gently wilted spinach brings a touch of freshness, while the chickpeas and lentils offer a wholesome, nutty bite that enriches the dish with substance and nutrition. Their flavors meld seamlessly, absorbing the salmon’s hints of seasoning and natural juices.

Golden-brown roasted parsnips complete the plate, their natural sweetness intensified through caramelization. Crisp on the outside and tender within, they introduce a subtle contrast that balances the dish with their earthy, slightly honeyed notes.

Each element works in harmony, offering layers of flavor and texture that complement the perfectly cooked salmon. The combination of creamy purée, hearty legumes, wilted greens, and caramelized vegetables ensures a well-rounded, comforting yet refined dining experience. This dish is a celebration of balance—rich yet fresh, hearty yet elegant, indulgent yet wholesome.

Ingredients (Serves 4)

For the Salmon:

• 4 salmon fillets (skin-on, about 150g each)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp butter (optional, for extra crisp skin)

For the Roasted Celeriac Purée:

• 1 medium celeriac (about 500g), peeled and diced
• 2 tbsp olive oil
• 1 tbsp butter
• 100ml double cream (or milk for a lighter version)
• Salt and black pepper, to taste
• 1 garlic clove, roasted (optional)

For the Spinach, Chickpeas, and Lentils:

• 200g spinach, washed
• 200g cooked chickpeas (canned, drained, and rinsed)
• 200g cooked lentils (green or Puy lentils)
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 tsp lemon juice

For the Roasted Parsnips:

• 2 large parsnips, peeled and cut into batons
• 1 tbsp olive oil
• ½ tsp honey (optional, for extra caramelization)
• Salt and black pepper, to taste

Instructions

1. Prepare the Roasted Celeriac Purée:

1. Preheat the oven to 200°C (400°F, Gas Mark 6).
2. Toss the diced celeriac with olive oil, salt, and black pepper, then spread it on a baking tray. Roast for 25-30 minutes until golden and tender.
3. Transfer the roasted celeriac to a blender or food processor. Add butter and cream, then blend until smooth. If needed, add a splash of water or more cream to adjust consistency.
4. Taste and adjust seasoning. Keep warm until serving.

2. Roast the Parsnips:

1. Toss the parsnip batons with olive oil, salt, pepper, and honey (if using).
2. Spread evenly on a baking tray and roast in the oven for 20-25 minutes, flipping halfway through, until golden and caramelized.

3. Cook the Spinach, Chickpeas, and Lentils:

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Stir in the chickpeas and lentils, cooking for 2-3 minutes until warmed through.
3. Add the spinach and cook for another 1-2 minutes, just until wilted.
4. Season with salt, pepper, and a squeeze of lemon juice. Remove from heat and set aside.

4. Cook the Salmon:

1. Pat the salmon fillets dry with kitchen paper. Season both sides with salt and black pepper.
2. Heat olive oil in a non-stick pan over medium-high heat. Place the salmon fillets skin-side down and press gently with a spatula. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon and cook for another 2-3 minutes, depending on thickness, until just cooked through. Add a teaspoon of butter to the pan for extra flavor if desired.
4. Remove from heat and let the salmon rest for a minute before serving.

5. Assemble the Dish:

1. Spread a generous spoonful of roasted celeriac purée onto each plate.
2. Spoon the spinach, chickpea, and lentil mixture alongside.
3. Place the crispy-skinned salmon on top.
4. Garnish with the roasted parsnips, arranging them elegantly around the plate.
5. Optionally, drizzle with extra virgin olive oil or a squeeze of lemon juice for freshness.

Serving Suggestions:

• Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.
• Garnish with microgreens or toasted nuts for extra texture.
• Add a drizzle of balsamic reduction for an extra layer of flavor.

Enjoy this refined yet hearty dish, packed with earthy flavors, creamy textures, and perfectly balanced elements!