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Salmon with Parsnips and Apples

  • Servings:

    Makes 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    30 minutes


Sweet apples complement the natural sweetness of parsnips. Recipe may be halved.
4 tsp. olive oil, divided
1 small onion, chopped
1 lb. parsnips, peeled and diced
2 small Granny Smith or Gala apples, unpeeled, cored, and diced
1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper, divided
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
4 (4 to 6 oz.) salmon fillets, skin on, any bones removed
2 Tbsp. finely chopped fresh basil leaves
Lemon wedges
Salmon with Parsnips and Apples


1. Preheat oven to 200 degrees F.
2. Heat a large nonstick skillet over high heat. When hot, add 2 tsp. of the oil. Add onion and cook 5 minutes. Add parsnips, apples, salt, and 1/4 tsp. of the pepper. Cook, stirring occasionally, until browned, about 10 to 12 minutes. Parsnips should be fork tender, but not mushy. Remove from heat and stir in lemon zest and lemon juice. Transfer parsnip mixture to an ovenproofplate and place in the oven to keep warm.
3. Add remaining 2 tsp. of the oil to the skillet, then add salmon, skin side down, and cook over medium-high heat until the sides become opaque, about 5 to 7 minutes.Sprinkle top with the remaining pepper and turn and cook until salmon has darkened on the outside and is still moist inside, about 3 to 5 minutes.
4. Place salmon on top of the parsnip mixture and serve immediately, garnished with chopped basil and lemon wedges.
Source: Hannaford fresh Magazine, November - December 2009


Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (31%)
Saturated Fat 4 g (20%)
Cholesterol 60 mg (20%)
Sodium 200 mg (8%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 8 g (32%)
Protein 25 g (42%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a