Mustard Salmon & Veg Bake With Horseradish Sauce
This recipe combines perfectly cooked salmon with a tangy mustard and horseradish sauce, served alongside a medley of roasted root vegetables. The dish is bursting with flavors and textures that will surely make it a hit at your dinner table. Ready in just a few simple steps, it's a delightful and satisfying meal that is sure to impress your family or guests.
— Constant Cookbook
Ingredients
- 4 parsnips , sliced lengthways
- 4 small raw beetroot , thickly sliced
- 6 carrots , sliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4½oz pieces salmon with skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Instructions
- Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
- Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
- In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 587 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.8 milligram of sodium
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