MUSTARD SALMON & VEG BAKE WITH HORSERADISH SAUCE

Mustard salmon & veg bake with horseradish sauce image

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

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 10

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Ingredients

4 parsnips , sliced lengthways
4 small raw beetroot , thickly sliced
6 carrots , sliced lengthways
2 tbsp olive oil
4 x 125g/4½oz pieces salmon with skin
2 tbsp grainy mustard
2 tbsp hot horseradish
150ml crème fraîche
1 tbsp cider vinegar
1 tbsp chopped dill

Steps:

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.
Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

Nutrition Facts : Calories 587 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium