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Mustard salmon & veg bake with horseradish sauce

A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 587
  • Carbohydrates 31
  • Saturated Fat 14
  • Sugar 22
  • Protein 30
  • Fat 38
  • Fibre 11
  • Salt 0.8

Nutrition per serving

  • Calories 587
  • Carbohydrates 31
  • Saturated Fat 14
  • Sugar 22
  • Protein 30
  • Fat 38
  • Fibre 11
  • Salt 0.8

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

Method

  1. 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.

  2. Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.

  3. In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

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