• Recipes
• Second course
• Roast
• Lemon cream roast salmon with whipped parsnips

I learned this technique for making salmon from one of my aunts in Norway. She used pre-made lemon pepper, which works just fine, but I like it even better with fresh lemon zest and pepper. This dish is ridiculously simple, but the way the cream and salmon juices cook together during the roasting time winds up making an amazingly delicious sauce (though it's not the very most aesthetically pleasing sauce in the world). The sweet earthiness of the whipped parsnips is a lovely accompaniment to the sauce, though if it's all too much cream for you, the salmon is also good with roasted potatoes! - fiveandspice

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