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Baked Crusted Salmon with Parsnip Puree & Broccolini

Savor the richness of Baked Crusted Salmon, creamy Parsnip Puree and Broccolini

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables before cooking.

What you'll need

Chopping board | Peeler | Knife | Cooking pot | Grater | Small bowl | Salt | Black pepper | Oil | Baking tray

Cooking Instructions


Step 5 : Pan-fry the Veggies

Heat a cooking pan with olive oil over medium heat. Once hot, add the sliced onion and broccolini. Toss for 3-5 minutes, then set aside. Drizzle the red endive with olive oil, add the remaining thyme, rub it in, and add to the pan. Sear the red endive for 2-3 minutes, until tender.

150 g Parsnip
5 g Thyme
110 g Fresh Lemon
140 g White Onion
150 g Red Endive
80 g Baby Broccolini
400 g Salmon Fillet
40 g Panko Bread Crumbs
30 g Parmesan Cheese
40 ml Cooking Cream


Dairy, Wheat, Fish

Step 1 : Cook the Parsnip

Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Bring a small pot of water to the boil. Meanwhile, peel and roughly chop the parsnip and add it to the boiling water. Cook for 10-15 minutes or until tender. Reserve some of the cooking water for later use.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Salmon

In a bowl, mix 3/4 of the thyme, lemon zest, panko breadcrumbs, parmesan, salt, and pepper. Pat the salmon dry. Season with black pepper, oil, and lemon juice. Coat each salmon in the panko and press gently. Place on a baking tray, skin-side down. Roast the salmon for 12-15 minutes or until golden brown and cooked through.

Step 2 : Prep the Ingredients

Strip and finely chop thyme leaves. Peel the white onion and cut into thin slices. Chop off the ends of the baby broccolini. Zest the lemon and squeeze the juice into a bowl.

Step 4 : Make the Parsnip Puree

Blend the cooked parsnip in a food processor or blender, add a little bit of the reserved parsnip water if needed. Heat a cooking pan over medium heat. Once hot, add the cooking cream and parsnip puree, season with salt and pepper.

Step 6 : Serve and Enjoy!

Spread parsnip puree on plates. Add crusted salmon on top. Serve with broccolini and roasted endive on the side.


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