Recipe

Roasted Salmon, Beets, And Potatoes With Horseradish Cream Recipe

Print Recipe

Ingredients

Directions

Step #1 Heat the oven to 450°.
Step #2 In a large roasting pan, toss the beets with 1 tbsp of the oil, 1/4 tsp of the salt, 1/4 tsp of the dill, & 1/8 tsp pepper.
Step #3 Cook in the upper third of the oven, stirring once, for 20 mins.
Step #4 Remove the pan from the oven & push the beets to one side.
Step #5 Add the potatoes to the pan, next to the beets, & toss them with the remaining 1 tbsp oil & 1/4 tsp of the salt.
Step #6 Return the pan to the oven & cook for 10 mins.
Step #7 Stir the potatoes & beets, keeping them separate; return the pan to the oven.
Step #8 Meanwhile, oil a baking sheet.
Step #9 Put the salmon on the baking sheet & sprinkle with 1/4 tsp of the salt, the remaining 1/4 tsp dill, & 1/8 tsp pepper.
Step #10 Put the pan in the oven with the vegetables (after you stir them at the end of Step 2).
Step #11 Cook until just done, about 10 mins for 1-inch fillets.
Step #12 Meanwhile, in a small saucepan, bring the cream just to a simmer.
Step #13 Remove from the heat & whisk in the horseradish, the remaining 1/4 tsp salt, & a pinch of pepper.
Step #14 Stir the beets & the potatoes together.
Step #15 Serve the vegetables topped with the salmon & the horseradish sauce.
Enjoy the Roasted Salmon, Beets, & Potatoes With Horseradish Cream recipe

Viewing Roasted Salmon, Beets, and Potatoes With Horseradish Cream Receipe