Mustard salmon & veg bake with horseradish sauce

Nutrition: per serving
HighlightNutrientUnit
kcal587
fat38g
saturates14g
carbs31g
sugars22g
fibre11g
protein30g
low insalt0.8g

Ingredients

  • 4 parsnips , sliced lengthways
  • 4 small rawbeetroot , thickly sliced
  • 6 carrots , sliced lengthways
  • 2 tbsp olive oil
  • 4 x 125g/4½oz piecessalmon with skin
  • 2 tbsp grainy mustard
  • 2 tbsp hothorseradish
  • 150ml crème fraîche
  • 1 tbsp cider vinegar
  • 1 tbsp chopped dill
  • Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • Goes well with

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