The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked salmon with mustard parsnip mash
Mustard, parsnip – yep, mash just got even more delicious. Pair it with flaky hot-smoked salmon and vitamin-rich chard. Drizzle with a balsamic vinegar and honey dressing, and that's dinner, sorted.
Ready in 20
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 100g rainbow chard
- 25g honey (use half)
- 1½ parsnip
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 garlic clove
- 2 tsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 spring onion
Nutritional Information
Calories: 623
Protein: 42g
Carbs: 56g
Fat: 27g
Ingredients
- 2 garlic clove
- 200g rainbow chard
- 2 spring onion
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 2 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 3 parsnip
- 25g honey
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 621
Protein: 42g
Carbs: 55g
Fat: 27g
Hot-smoked salmon with mustard parsnip mash
Mustard, parsnip – yep, mash just got even more delicious. Pair it with flaky hot-smoked salmon and vitamin-rich chard. Drizzle with a balsamic vinegar and honey dressing, and that's dinner, sorted.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Peel the parsnips, cut into small cubes and place in a saucepan. Cover with lightly salted boiling water and boil for 15 mins, until soft.
- Make the dressing; add the vinegar, 2 tsp honey, 2 tsp olive oil and 1/2 tbsp mustard to a bowl. Mix and reserve for later.
- Place the salmon into an ovenproof dish (skin-side down). Drizzle with the remaining honey and bake for 10 mins, until hot.
- Thinly slice the chard (leaves and stalks). Roughly chop the parsley. Thinly slice the spring onions. Finely chop or crush the garlic. Heat a large frying pan with 2 tsp oil on a medium-high heat. Add the garlic and spring onions and cook for 30 seconds, then add the chard. Cook for a further 4-5 mins, until wilted, then turn off the heat and keep warm.
- Drain the parsnips and mash. Season with sea salt and black pepper. Stir in the parsley and remaining mustard.
- Serve the salmon with the parsnip mash and chard. Drizzle the salmon with the dressing.
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