Mondays get a bad reputation, but they don’t have to mean boring or rushed dinners. After a weekend that may have been a little indulgent or disorganized, there’s something incredibly comforting about starting the week with a warm, balanced, and flavourful homemade meal. This sesame-crusted salmon with potato and parsnip mash is exactly what you need to ease into the week feeling nourished and satisfied.
The salmon is baked in the oven with a golden, crispy sesame crust that locks in moisture and adds a nutty crunch. It’s paired with a creamy mash made from a mix of potatoes and parsnips, giving the dish a smooth texture and a naturally sweet twist that surprises and delights. It’s simple enough for a busy weeknight, but elegant enough to feel special.
If you’re looking for a healthy, wholesome meal that comes together in under 40 minutes and feels like a hug on a plate, this is the one. Rich in omega-3, full of fibre, and topped with fresh herbs for that final touch of brightness — it’s your perfect start to the week.
Let’s get cooking!
Serves 4
Ingredients:
For the salmon:
• 4 salmon fillets (approx. 150 g each)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon olive oil
• 3 tablespoons sesame seeds
• Salt and pepper to taste
For the mash:
• 600 g potatoes
• 300 g parsnips
• 50 ml milk (or plant-based alternative)
• Olive oil
• Salt and nutmeg to taste
• Fresh parsley or coriander to garnish
Preparation:
1. Prepare the salmon:
1. Preheat the oven to 200 °C (fan).
2. In a small bowl, mix together the soy sauce, lemon juice, honey, and olive oil.
3. Season the salmon fillets with salt and pepper.
4. Brush the fillets with the marinade and coat them evenly in sesame seeds.
5. Place the salmon on a baking tray lined with parchment paper and bake for 15–18 minutes, or until cooked through and golden on top.
2. Make the mash:
1. While the salmon bakes, peel and chop the potatoes and parsnips into even chunks.
2. Boil in salted water for about 15 minutes or until soft.
3. Drain well and mash until smooth.
4. Add the milk and olive oil and stir until creamy. Season with salt and a pinch of nutmeg.
3. Serve:
• Spoon the mash onto four plates and top each with a sesame-crusted salmon fillet.
• Garnish with chopped herbs.
• Serve immediately with a green salad or sautéed vegetables, if desired.
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