In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown.
Add the diced parsnips, vegetable broth, coconut milk, salt and pepper. Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender.
Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Adjust seasoning. Serve with microgreens, if desired.
Makes enough for 2 people
From cannelle et vanille.