MASH: Peel the parsnips and trim off and discard the ends. Slice the parsnips, cutting the thicker ends in half through the stems before slicing so that all the pieces are roughly the same size. Cover with water and bring to a boil, then reduce the heat to a simmer. Cook until the parsnips are fork tender, about 15 – 20 minutes. Drain the parsnips and let them cool slightly for a few minutes until any steam dissipates. Use a potato masher or fork to roughly mash the parsnips together: we need a mash, not a puree for this to work.
MIX: Drain the salmon and flake it into the pan with the mashed parsnips. Add the dill, garlic and salt, then mix to combine all the ingredients evenly.
BAKE: Preheat the oven to 425 F / 220 C and line a baking tray with parchment paper. Brush a little avocado or coconut oil onto the parchment paper. To make about 8 evenly sized cakes, pack the parsnip mixture into a 1/4 cup / 120 ml measuring cup, then place the rounds onto the baking tray, flattening the tops and smoothing the sides in your hands as needed. Brush the tops of the salmon cakes with a little extra oil and bake them for 15 minutes. Use a small silicone spatula to carefully flip the cakes over, then return the to the oven until they are lightly golden brown, about another 5 – 10 minutes. Serve immediately with a few lemon wedges – they’re also tasty cold and make a great portable lunch addition!