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Seattle's Finest Seafood
Seared Salmon with Roasted Garlic Parsnip Puree and Asparagus
  • Meal Type: Dinner
  • Course: Entrée
  • Serving: 1-2
  • Total Prep Time: 60m

Delicious Seafood Recipe

Seared Salmon with Roasted Garlic Parsnip Puree and Asparagus


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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


  1. Preheat the oven to 350.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.

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