Honey Walnut Salmon with Kumara, Carrot and Parsnip Mash

Steps

1. oven to 220°C. Bring a large and a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook kumara, carrot and parsnip in large pot of boiling water for 15 minutes, until tender.
3. Pat salmon dry with paper towels and cut into 4-5 pieces. Place salmon on prepared tray, skinside-down and season with salt. Mix all remaining honey walnut salmon ingredients together in a small bowl then evenly sprinkle over salmon, patting down gently to adhere.
4. When kumara, carrot and parsnip have 8 minutes cook time remaining, bake salmon for 6-8 minutes, until topping is golden and salmon is cooked medium-rare, or to your liking.
5. Cook peas in small pot of boiling water for 2-3 minutes, until tender, then drain and place into a bowl. Thinly slice shallot (if using), crumble second measure of feta and add both to bowl with peas. Add mint and lemon juice, gently toss to combine and season to taste.
6. Mash kumara, carrot and parsnip using a potato masher (feel free to leave some chunky and rustic), squeeze over lemon juice and fold though first measure of feta (if using). Season to taste with salt and pepper.
7. divide kumara, carrot and parsnip mash, honey walnut salmon and pea salad between plates.