Lemon Cream Roast Salmon with Whipped Parsnips

May 11, 2010
6 Ratings
Author Notes

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 —fiveandspice

Test Kitchen Notes

The lemon cream roast salmon was delicious. The sauce was piquant and lively (although, as fiveandspice points out, it's not very pretty.) I couldn't find any parsnips, so we enjoyed the dish over mashed potatoes. I served it to guests who licked their plates clean. - MrsWheelbarrow —The Editors

  • Serves 4
  • Roast salmon with lemon cream sauce
  • 1 1/3 pounds wild caught salmon fillet
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup heavy cream
  • Whipped Parsnips
  • 1-1 1/2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 2-3 tablespoons butter
  • 1/4 cup sour cream
  • salt and pepper to taste
In This Recipe
  1. Roast salmon with lemon cream sauce
  2. Preheat oven to 425F. Rinse and pat dry the salmon fillet. Place fillet, skin side down, in a lightly greased baking pan just large enough to hold it.
  3. Mix together lemon zest, ground pepper, and salt, and press onto salmon fillet. Pour the cream over the salmon.
  4. Roast in the oven until the salmon is just cooked, about 25 minutes (check for done-ness with a fork, the salmon should flake but not appear dry).
  5. Serve over the whipped parsnips with the cream sauce from the pan scraped/poured over each serving. Season with extra salt, if desired. Accompany with a cucumber salad or another green vegetable.
  1. Whipped Parsnips
  2. Place parsnips in a pot, and fill with water just to cover. Cover and bring to a boil, then turn down to a simmer and cook until the parsnip is quite tender, about 30 minutes.
  3. Drain, then return the parsnips to the pot, add the butter and the sour cream. Use a handheld mixer to whip the parsnips, butter, and sour cream together, adding more butter or sour cream if they seem too dry. Season to taste with salt and pepper. Serve with roast salmon.
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  • Nicole Seguin-andreijeff
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    Kathy Molitor
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.