Roasted Salmon Beets and Potatoes with Horseradish Cream
Elevate weeknight dining with this vibrant and nutritious Roasted Salmon, Beets, and Potatoes with Horseradish Cream. This recipe combines tender salmon fillets with caramelized, oven-roasted beets and baby potatoes, all seasoned to perfection with olive oil, salt, pepper, and a sprinkle of fresh dill. The star of the dish is the tangy horseradish cream, made with sour cream, zesty lemon juice, and a hint of garlic, providing the perfect balance to the earthy flavors of the roasted vegetables. With a prep time of just 20 minutes and a single sheet pan required, this wholesome yet elegant dish is as easy to make as it is stunning to serve. Ideal for busy weeknights or casual entertaining, this recipe pairs bold flavors with simple techniques to create a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 4 medium-sized beets
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped fresh dill
- 2 tablespoons prepared horseradish
- 1 cup sour cream
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 1 tablespoon, chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the beets and cut them into quarters. Halve the baby potatoes. Place both on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the beets and potatoes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
Roast in the oven for 20 minutes, stirring once halfway through cooking.
While the vegetables are roasting, prepare the horseradish cream by combining sour cream, prepared horseradish, lemon juice, garlic powder, parsley, and 1/4 teaspoon salt in a small bowl. Mix well and set aside.
After the vegetables have been roasting for 20 minutes, push them to one side of the baking sheet to make room for the salmon fillets.
Brush the salmon fillets with 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place the salmon fillets on the empty side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Remove the baking sheet from the oven. Sprinkle the chopped fresh dill over the roasted vegetables for added flavor.
Serve the roasted salmon, beets, and potatoes with a generous dollop of horseradish cream on the side. Enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
