Roasted Salmon and Root Vegetables with Horseradish Sauce
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.
Servings: 4 servings
Ingredients
- 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
Instructions
- • Preheat oven to 425°F (220°C)
- • 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil
- 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.
- Meanwhile, in a small cup, combine dill, sour cream, horseradish and vinegar until blended. Season to taste with salt and pepper.
- 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.
- Tip
- For a lighter dish, substitute an equal amount of nonfat plain Greek yogurt for the sour cream.