Salmon & Celery Root

Whatever a russet potato can do, a celery root can do, and maybe even better. The crisp, globular, scented root vegetable works best when it’s treated like a potato, which means mashing, roasting, and baking are all great options to exact big flavors from this lesser known root. For this recipe, we are mashing it and serving it alongside a lightly but brightly seasoned lemony salmon filet and wilted spinach greens. 

Serves 4

Celery Root


  • 2 pounds celery root (bulb and greens), washed peeled and cut into large cubes 
  • 3 tablespoons olive oil 
  • 1 tablespoon salt 
  • 1 teaspoon black pepper 


  1. Place cubed celery root in a large pot with salted water and bring it to a boil. 
  2. Cook until fork tender, about 25-30 minutes. Drain.   
  3. Drain and return the celery root to the pot and mash with a fork until smooth. 
  4. Season with olive oil, salt, and pepper. Combine and set aside. 

Salmon & Greens


  • 2 tablespoons olive oil 
  • 4 skin-on salmon filets 
  • 2 tablespoons Dijon mustard 
  • 1 tablespoon plus 1 teaspoon salt 
  • 1 tablespoon plus 1 teaspoon black pepper 
  • 1 lemon, juiced
  • 2 cups fresh spinach 


  1. In a large sauté pan, over medium heat, add the olive oil. 
  2. While the oil is coming to temp, season each side of the salmon with 1 tablespoon salt, pepper, and Dijon mustard.
  3. Cook each salmon filet, skin side down, for about 3 minutes per side, until the filet has reached an internal temperature of 145˚ F.
  4. Once cooked, remove the filets from the pan using a spatula and set them aside on a plate. Season with lemon juice. 
  5. To the sauté pan, containing the salmon fond, add the spinach and chopped celery greens and cook on low heat. Season with the remaining salt and pepper. 
  6. Cook covered for two minutes. Remove from pan and serve alongside salmon and celery root.

© 2022 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)