Salmon, Garlicky Asparagus, and Silky Parsnip Puree

Looking for a quick and simple dinner or lunch idea? I got you. Simple and quick is where it’s at lately.

There are some days that I crave more elaborate meals — it seems to be a great way to use up the extra time with no work commute. Other days I crave simple and quick meals that are easy to put together and require minimal ingredients, and today is one of those days.

This salmon paired with garlicky asparagus, and silky parsnip puree is a such great meal when you want something delicious and satisfying in less than 30 minutes. If you haven’t tried parsnip puree, you must! It’s a healthier alternative to traditional mashed potatoes, and its got a nuttier taste and silky, luxurious texture.

Not to mention root vegetables like parsnips have a grounding element to them because they come from the earth. The perk of this is that grounding foods can help make us feel more stable, at ease, and centered. I’m not sure about you, but I could use some more grounding energy these days, and I bet you could too.

Ingredients:

• 1/4 lb of wild salmon

• 3/4 lb of parsnips, chopped roughly

• 2 tbs olive oil, ghee, or grass-fed butter (Vital Farms is a favorite)

• 1-2 tbs nut milk alternative (almond milk is a great option) or whole, grass-fed milk

• 1/4 lb asparagus, bottoms trimmed

• 2 garlic cloves, peeled and sliced

• 1 tbs olive oil

• Salt and pepper to taste

Instructions: For the parsnip puree, put the parsnips in a medium saucepan. Add cold water to cover and season with 1 teaspoon of salt. Bring the water to a boil and then reduce heat to simmer until the parsnips are cooked fork-tender, roughly 15 minutes. Drain the parsnips and transfer to a blender or food processor. Add in 1 tbs grass fed butter, ghee or olive oil, and 1-2 tbs of milk, just enough to blend. Blend or process until it becomes smooth and salt to taste.

Meanwhile, heat a medium pan with 1 tbs olive oil. Add in garlic and sauté for about 2-3 minutes. Add in asparagus and cook on medium heat for about 5-7 minutes until cooked to your desired tenderness. Season with salt and pepper.

In a separate pan, heat 1 tbs of olive oil, ghee, or butter. Season the salmon generously with salt, and place skin up on the pan, cooking for about 3 minutes on medium heat. After three minutes, flip the salmon skin side down and cook for an additional 3 or so minutes.