Lemony stoved potatoes
Crispy roasties with a fresh citrus flavour - perfect served on a spread with roast meat, fish or vegetables
Mustard salmon & veg bake with horseradish sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 parsnipssliced lengthways
- 4 small raw beetrootthickly sliced
- 6 carrotssliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4½oz pieces salmonwith skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Nutrition: per serving
- kcal587
- fat38g
- saturates14g
- carbs31g
- sugars22g
- fibre11g
- protein30g
- salt0.8glow
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.
