This baked salmon with a creamy herb crust is served on a bed of delicious celeriac mustard mash and makes an impressively quick and easy fish dinner. This recipe is a great midweek meal as it is ready in just 30 minutes. But it’s also a perfect choice for a fancy dinner for two!
This baked salmon with a creamy herb crust paired with a mouthwatering celeriac mustard mash really is an appetising meal. This salmon recipe isn’t only great for an easy mid-week meal but actually, I think it looks pretty impressive so you could easily serve this up for a fancy dinner for two or with friends.
The wonderful thing about a meal with fish is that they are so quick to prepare. Which means they always feature in my meal plans for the week. This salmon recipe couldn’t be easier to bring together and as long as you are prepared in the kitchen this recipe can be bought together in 30 minutes.
The salmon fillets in this recipe are paired with the deliciously subtle flavour of celeriac. I am a big fan of celeriac, I love its gentle taste and how diverse it can be in cooking. It is wonderfully crunchy and light when used raw like in my CELERIAC COLESLAW WITH YOGHURT REMOULADE but then beautifully soft with a natural sweetness when cooked like in my CREAMY CELERIAC AND PARSNIP MASH.
Why is Salmon so healthy?
Salmon is a wonderfully nutritious fish and much to my daughter’s annoyance, I try to ensure that we eat a piece at least once a week (even though I believe the recommendation is twice!).
Salmon is an excellent source of:
- Essential omega-3 fats – heal, protect bone health, and prevent muscle loss
- Several B vitamins – are needed for energy production, controlling inflammation, and protecting heart and brain health
- Good source of Potassium
- Loaded with Selenium, a mineral which can protect bone health
In this baked salmon with herb crust recipe, I wanted to add some extra flavour to the tasty salmon fillet by adding a topping it could bake with. I chose to mix my herbs and lemon with cream cheese which when baked gives it a lovely smooth, creamy crust.
If you are a salmon fan, then why not also try:
Easy Indian Baked Spiced Salmon
This all-in-one salmon curry traybake with chickpeas, lentils and spinach has a subtle mild curry flavour and is another perfect recipe for a simple midweek meal.
What is Celeriac?
Celeriac is a rather odd-looking vegetable and did you know it is in fact the celery root, the bottom part of the majestic crunchy green celery stems. Hence why it has a celery-like flavour to it.
Celeriac is an incredibly versatile vegetable and can be enjoyed raw or cooked, meaning it works well in salads and mashed, baked, roasted or boiled.
Celeriac also has an impressive nutrient profile too. It is high in fibre, a good source of vitamins such as B6, C and K, as well as loaded with important minerals too.
How to prepare Celeriac?
Peel the outer skin and chop off the top and bottom. I like to use a knife rather than a peeler as you have to go a little deeper to get to that brilliant white flesh.
You may also have some extra wriggly roots to contend with which are still attached. So again just cut them off with a sharp knife.
Once peeled cut into your desired chunks, or slices or use a julienne peeler for flavorful crunchy thin strips.
What you will need for the Baked Salmon with herb Crust and Celeriac Mustard Mash:
- Celeriac
- High in fibre and a good source of vitamins such as B6, C and K
- Very versatile and is wonderful both raw and cooked
- Vegetable stock
- Brings a little extra depth to the mash
- Mustard, Wholegrain and Dijon
- Enhances the mash and goes very well with celeriac
- Adds a slight tanginess to the mash
- Soured cream
- Basically fermented cream, adds a wonderful sourness against the natural sweetness of the celeriac
- You could also use double cream, creme fraiche or any vegan alternative
- Cannellini beans
- The magic ingredient and a store cupboard staple as they are a great source of protein, fiber, are low GI and low in saturated fat.
- Also brilliant for cheaply bulking out a dish
- Creates an extra healthy creaminess in this mash
- Salmon fillets
- A nutrient powerhouse, loaded with essential omega-3 fats, vitamins and minerals
- Always buy responsibly sourced fish
- Cream cheese
- Soft mild tasting cheese
- Adds a mild, sweet taste with a pleasant tang
- Chopped dill
- A brilliant herb with fish
- Has a mild and distinctive aniseed flavour
- Chopped parsley
- Another classic herb with fish
- Has a clean, slightly peppery taste
- Again I used chopped frozen parsley from Waitrose (an absolute freezer essential)
- Lemon
- Rounds of this dish perfectly
- Adds that delicious clean citrus zestiness
How to make Baked Salmon with herb Crust and Celeriac Mustard Mash
This really is a quick and easy recipe to make and you can easily have it on the table in 30 minutes.
Start by placing the prepared celeriac in a pan with water and bring it to the boil. Reduce the heat and cook for 15-20 minutes. The chunks will be cooked when a knife easily slices through them.
Meanwhile, prepare the salmon and preheat your oven to 200c / 180c fan
Mix the cream cheese, herbs, lemon juice and zest together adding salt and pepper to your taste. Then smooth the topping over each salmon fillet and set them to one side.
5 minutes before your celeriac is cooked pop the salmon fillets in the oven for 10-12 minutes
When your celeriac is cooked, drain the water and return the celeriac to the pan with the soured cream, vegetable stock mustards and drained cannellini beans. Blitz with a hand blender until you have a smoothish consistency and remember to season well.
Finally, plate up the celeriac mustard mash and place the cooked salmon fillet on top. Serve with your favourite greens.
Diabetes Note
Celeriac can make a great alternative to potato which can be perfect for those days when you may want a lower carb meal.
For this meal, the only ingredient we would count for is the soured cream. This came in at a total of 3g of carb for the whole recipe, so under 1g of carbs per portion.
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Baked Salmon with Creamy Herb Crust and Celeriac Mustard Mash
An impressive quick and easy fish meal ready in just 30 minutes
4
servings10
minutes25
minutes486
kcal35
minutesKeep the screen of your device on
Ingredients
800 g celeriac, cubed
200 ml vegetable stock
2 heaped tsp mustard, wholegrain and dijon
80 g soured cream
1 tin cannellini beans
4 salmon fillets
100 g cream cheese
1 tbsp chopped dill
1 tbsp chopped parsley
1/2 lemon squeezed and zest
Directions
- Place the prepared celeriac in a pan with water and bring to the boil. Reduce the heat and cook for 15-20 minutes.
The chunks will be cooked when a knife easily slices through them - Meanwhile, prepare the salmon and preheat your oven to 200c / 180c fan
- Mix the cream cheese, herbs, lemon juice and zest together adding salt and pepper to your taste.
smooth the topping over each salmon fillet and set to one side. - 5 minutes before your celeriac is cooked pop the salmon fillets in the oven for 10-12 minutes
- When your celeriac is cooked, drain the water and return the celeriac to the pan with the soured cream, vegetable stock mustards and drained cannellini beans.
- Blitz the celeriac mix with a hand blender until you have a smoothish consistency and season to taste
- Plate up the celeriac mustard mash and put the cooked salmon fillet on top. Serve with your favourite greens.
Equipment
- Hand Blender or Food Processor
Tips and Notes
- To brown the topping on the salmon fillets, turn your oven to full grill for the last minute of cooking
- Use chopped frozen herbs to save even more time
- Diabetes Note – For this meal, the only ingredient we would count for was the soured cream. This came in at a total of 3g of carb for the whole recipe, so under 1g of carbs per portion. However, you know best when it comes to what ingredients you need to count for.
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