Mustard salmon & veg bake with horseradish sauce

Mustard salmon & veg bake with horseradish sauce

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(10 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

Nutrition and extra info

Nutrition: per serving

  • kcal587
  • fat38g
  • saturates14g
  • carbs31g
  • sugars22g
  • fibre11g
  • protein30g
  • salt0.8g
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Ingredients

  • 4 parsnip, sliced lengthways
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 small raw beetroot, thickly sliced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 6 carrot, sliced lengthways
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 x 125g/4½oz pieces salmon with skin
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 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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Comments (11)

bilyana nakova's picture
5

One of my fave meals!Very easy, tasty and healthy as well. The mustard is not overpowering at all, I actually put some more after baking because the heat definitely killed the strong flavour that mustard has. it is true that the vegetables are not ready for 30 minutes more about 45. Overall great meal would make it again, next time with parsnip because this time i did not have any.

gooseberrycrumble's picture
3

Quite nice but increased volume of vegetables and included red onion and pepper as AllieB suggested - thanks. Had to cook vegetables for about an hour. Didn't add mustard or horseradish since not a fan but nice anyway.

Frantic Flapjack's picture
4

Just to add to the above comment, I'm not keen on the strong flavour of horseradish so only used a teaspoon rather than the 2 tablespoons suggested.

Frantic Flapjack's picture
4

This was really lovely although the veg took twice as long as the recipe suggests. The mustard wasn't at all overpowering and although I had reservations beforehand, the sauce was lovely and went brilliantly with the fish. Will definitely make this again.

clairerussell's picture
4

Nice, but I found the sauce and mustard combination a bit too vinegary. However, the combination of the veg (particularly the beetroot) and salmon was lovely. I agree with others, the veg needs slightly longer.

mi4ence's picture
5

Awsome taste, even if you bake different vegs.

browste1's picture
5

Delicious recipe, I didn't have parsnip, so I used celeriac instead. It works perfectly with the salmon and horseradish. Will definitely make again.

juliesmith71's picture
5

This recipe is delicious, so quick and easy to make and tastes wonderful. Also threw in some garlic cloves along with the roasted veg. Yum, will definitely be making again (and again)!

dishymummy's picture
5

I have made this about 5 times as the whole family love it. I add a lot more veg and particularly like chestnut mushrooms, red onions and yellow and red peppers. Don't be afraid of the mustard on the top of the salmon as it doesn't taste hot when cooked and the creme fraiche and horseradish sauce is just wonderful. The veg can take up to an hour to cook in the oven but the salmon takes no time so just add the fish when you think the veg are almost cooked.
A big favourite in our house - tasty scrummy and is very healthy.

jillbrain's picture
5

Had this tonight. Could only find cooked beet, they worked fine. Worried that the horseradish and mustard flavours might clash, but not at all, delicious. Did give it 40 minutes total because some of my carrots and parsnips were quite chunky.

cburgess25's picture

Is that picture upside down?

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