Baked Salmon Recipes: Roasted Salmon and Root Vegetables with Horseradish Sauce
This is one of the nicest and easiest baked salmon recipes I have found. I am always looking for new ways to cook salmon. It is such a healthy fish and makes a great quick and easy week night dinner.
Ingredients
- 6 carrots, trimmed and cut into 1/2-inch (1 cm) thick slices
- 4 parsnips, trimmed and cut into 1/2-inch (1 cm) thick slices
- 4 beets, trimmed and cut into 1/2-inch (1 cm) thick slices
- 3 tablespoons olive oil, divided
- Salt and freshly cracked black pepper
- 1 teaspoon dill, dried
- 1/2 cup sour cream
- 3 tablespoons horseradish
- 2 teaspoons cider vinegar
- 4 - 6 ounce salmon fillets, skinless, patted dry
Instructions
- Preheat oven to 425°F (220°C).
- On a prepared pan, toss together the carrots, parsnips, beets, 2 tablespoons (30 mL) oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Spread in a single layer on the sheet pan. Roast in preheated oven for 25 minutes.
- Meanwhile, in a small cup, combine the dill, sour cream, horseradish and vinegar until blended. Season to taste with salt and pepper.
- Remove the pan from oven and nestle fish among the vegetables, spacing the pieces evenly. Brush the fish with the remaining oil and season with salt and pepper. Roast for 9 to 14 minutes or until the vegetables are fork-tender and the fish is opaque and flakes easily when tested with a fork.
Nutrition
Calories: 444kcalCarbohydrates: 47gProtein: 19gFat: 22gSaturated Fat: 6gCholesterol: 54mgSodium: 244mgPotassium: 1558mgFiber: 13gSugar: 19gVitamin A: 15523IUVitamin C: 39mgCalcium: 146mgIron: 3mg
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