Roasted Salmon and Root Vegetables with Horseradish Sauce
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Sour cream seasoned with horseradish and dill makes a quick and tasty sauce for roasted salmon and root vegetables in this Eastern European–inspired meal.
  • 6 carrots, trimmed and cut into 1⁄2-inch (1 cm) thick slices 6
  • 4 parsnips, trimmed and cut into 1⁄2-inch (1 cm) thick slices 4
  • 4 beets, trimmed and cut into 1⁄2-inch (1 cm) thick slices 4
  • 3 tbsp olive oil, divided 45 mL
  • Salt and freshly cracked black pepper
  • 1 tsp dried dillweed 5 mL
  • 1⁄2 cup sour cream 125 mL
  • 3 tbsp prepared horseradish 45 mL
  • 2 tsp cider vinegar 10 mL
  • 4 pieces (each 6 oz /175 g) skinless salmon fillet, patted dry 4
  1. • Preheat oven to 425°F (220°C)
  2. • 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil
  3. On prepared pan, toss together carrots, parsnips, beets, 2 tbsp (30 mL) oil, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. Spread in a single layer. Roast in preheated oven for 25 minutes.
  4. Meanwhile, in a small cup, combine dill, sour cream, horseradish and vinegar until blended. Season to taste with salt and pepper.
  5. Remove pan from oven and nestle fish among the vegetables, spacing evenly. Brush fish with the remaining oil and season with salt and pepper. Roast for 9 to 14 minutes or until vegetables are fork-tender and fish is opaque and flakes easily when tested with a fork. Serve with horseradish sauce.
  6. Tip
  7. For a lighter dish, substitute an equal amount of nonfat plain Greek yogurt for the sour cream.
Recipe by Noshing With the Nolands at