Preheat oven to 400F, drizzle Salmon with EVOO on both sides, and sprinkle liberally with Lola’s Spices Southwest blend. Over medium-high heat, using a cast-iron skillet, add 1 tsp EVOO, Butter and place salmon skin side down and cook until skin is crispy, about 4 mins, flip cook for 1 min and place in oven on top rack for an additional 4 mins or until salmon is cooked through at the recommended temperature of 145 F or desired doneness.
For Parsnip puree
In a pot over medium-high heat, boil Parsnips until tender, about 15 to 20 mins and drain. Place parsnips in a bowl with tall sides, add butter, cinnamon, salt, and use an immersion blender to blend until smooth. Add more milk to thin for desired consistency. Alternatively use a food processor.
