Salmon Provençal, Parsnip Purée, Asparagus, & Tomato Confit | Edible Bozeman

Ingredients

• 1 pint cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 1 tablespoon capers, rinsed
• ¼ cup Niçoise or Kalamata olives, pitted and halved
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons butter
• 1 small shallot, sliced
• 3 medium parsnips, peeled and diced
• ½ cup heavy cream
• Salt to taste
• Pepper to taste
• 1 bunch asparagus, woody ends removed
• Olive oil
• 2 Pacific King salmon fillets (6–8 ounces each)
• Freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves