Pre-heat your oven to 400 degrees farenheit.

Roughly slice the parsnip and boil in 2 cups of water for 15-20 minutes. Salt the water well and add 1.5tsp of bouillon.

Get a baking tray and line with foil. Place asparagus on the tray (cut about 1 inch from the ends) and drizzle with oil and season with salt and pepper.

Slice the lemon into thin strips.

Place the salmon on the baking tray as well, drizzling with oil, seasoning with salt and pepper, and finally placing the lemon strips on top of the salmon.

Place the salmon and asparagus in the oven for 20-25 minutes (check after 15 minutes because depending on the size of your asparagus, it may be finished sooner than the salmon).

In the meantime, cut the leek in half, length-wise, and then cut into half-moon slices

About 10 minutes before the salmon is done, start sauteeing the leeks by placing them in a pan with olive oil for 5-7 minutes on medium-high heat.

The parsnips should be boiled. Put in food processor with 1tsp of the water and whizz until smooth (30 seconds to 1 minute).

When everything is cooked, arrange on plate and eat!