Mustard salmon & veg bake with horseradish sauce

Name: Mustard salmon & veg bake with horseradish sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 parsnips , sliced lengthways; 4 smalls raw beetroot , thickly sliced; 6 carrots , sliced lengthways; 2 Tbsps olive oil; 500 grams salmon with skin; 2 Tbsps grainy mustard; 2 Tbsps hot horseradish; 150 milliliters crème fraîche; 1 Tbsp cider vinegar; 1 Tbsp chopped dill

Mustard salmon & veg bake with horseradish sauce might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains approximately 30g of protein, 23g of fat, and a total of 507 calories. A mixture of cider vinegar, beetroot, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Toss all the vegetables with the oil and season well.

Ingredients you will need

Vegetable

Cooking Oil

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, crme frache, vinegar, dill and some seasoning.

Ingredients you will need

Horseradish

Seasoning

Mustard

Vinegar

Salmon

Spread

Dill

Equipment you will use

Bowl

Serve the salmon with the sauce and veg.

Ingredients you will need

Salmon

Sauce

Equipment

Oven

Bowl

Ingredients

Servings:

parsnips , sliced lengthways 4smalls

raw beetroot , thickly sliced 6

carrots , sliced lengthways 2Tbsps

olive oil 500grams

salmon with skin 2Tbsps

grainy mustard 2Tbsps

hot horseradish 150milliliters

crème fraîche 1Tbsp

cider vinegar 1Tbsp

chopped dill

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.