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ECava is a delicious Spanish sparkling wine that you can not only drink, but also use for cooking. That's exactly what we're going to do in this recipe of salmon in cava with parsnip puree. This is a tasty and festive dish that is easy to prepare. As you are used to from me, I explain everything step by step and you don't need complicated devices or techniques. In this recipe we also use red onions and tarragon. Red onions have a pretty strong taste and smell, which is what makes your eyes water. Fortunately, heating the onion reduces that. Salmon oven vegetables from the oven with lemon
A funny tip to prevent tears is, for example, to keep your onions in the fridge or to peel them under water. Tarragon is a herb with a slightly aniseed flavor that goes well with fish and cream sauce. It gives this dish that little bit of extra spice and freshness.
And this is how you make the Salmon in cava with parsnip puree:
-First preheat your oven to 175 degrees
-Peel the potatoes and parsnips and chop them into small cubes. Then put them in a pan with some salt and cook until tender.
-In the meantime that the potatoes are boiling, we prepare the salmon. Grab an oven dish and place the salmon fillets in it. Pour in the cava and drizzle some olive oil over the salmon. Squeeze some lemon juice over it. Sprinkle the salmon with some salt and pepper and the tarragon leaves. Finally, place the thinly sliced red onion on top. Cover the dish with a piece of aluminum foil and place in the oven for 15 to 20 minutes until the salmon is fully cooked.
-In a frying pan we stir-fry the spinach until it has completely wilted, then drain it in a colander and then chop it finely with a cleaver. Drain the potatoes and then add the spinach and mash it all into a nice stew. Add a knob of butter if it is too dry.
Salmon in cava with parsnip puree
When the salmon is finally cooked, remove it from the oven and carefully transfer it to a plate. Place the parsnip puree in a nice ring or mold and press well. Garnish it with the lemon slices and a glass of cava from the remaining bottle.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Salmon in cava with parsnip puree
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And this is how you make it:
- First preheat your oven to 175 degrees
- Peel the potatoes and parsnips and chop into small cubes. Then put them in a pan with some salt and cook until tender.
- While the potatoes are cooking, we prepare the salmon. Grab an oven dish and place the salmon fillets in it. Pour in the cava and drizzle some olive oil over the salmon. Squeeze some lemon juice over it. Sprinkle the salmon with some salt and pepper and the tarragon leaves. Finally, place the thinly sliced red onion on top. Cover the dish with a piece of aluminum foil and place in the oven for 15 to 20 minutes until the salmon is fully cooked.
- In a frying pan we stir-fry the spinach until it has completely wilted, then drain it in a colander and then chop it finely with a cleaver. Drain the potatoes and then add the spinach and mash it all into a nice stew. Add a knob of butter if it is too dry.
Want to try more recipes like Salmon in cava with parsnip puree? Take a look at the recipes below
Parsnip curry soup with fresh parsley
Spicy stamp of Cerisa potato and parsnip
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salmon oven vegetables from the oven lemon
This is a lovely fish. Cheers!
Salmon from the oven, always delicious