Servings:
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about
scaling
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Cook Time: |
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Prep Time: |
45 mins |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 200°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 ovenproof plate 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.
Nutrition Facts |
|
Serving Size
(273g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 269 |
Calories from Fat 86 |
| |
% Daily Value * |
| Total Fat 9.7g |
15% |
| Saturated Fat 2g |
8% |
| Trans Fat 0g |
|
| Cholesterol 37mg |
12% |
| Sodium 155mg |
6% |
| Total Carbohydrate 34g |
11% |
| Dietary Fiber 8g |
32% |
| Sugars 14g |
|
| Protein 13g |
|
| Vitamin A 4% |
Vitamin C 54% |
| Calcium 6% |
Iron 6% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
4 tsp |
Olive oil, divided |
|
1 ea |
Small onion, chopped |
|
1 lb |
parsnips, peeled and diced |
|
2 ea |
Small Granny Smith or Gala apples, unpeeled, cored and diced |
|
1/4 tsp |
Kosher salt |
|
1/2 tsp |
Black pepper, freshly ground, divided |
|
1 tsp |
Lemon zest |
|
1 Tbs |
Fresh lemon juice |
|
6 oz |
Salmon fillets, skin on |
|
2 Tbs |
Finely chopped fresh basil |
|
1 ea |
Lemon wedges |
|
