Oven-Baked Salmon with Winter Roasted Veggies & Horseradish Cream

Oven-Baked Salmon with Winter Roasted Veggies & Horseradish Cream

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, July 24, 2022.
Order Now
Order Now

You're going to love this healthy and hearty dinner packed with colourful root veggies and delicious NZ salmon baked with lemon pepper spices. Finished with a drizzle of a creamy horseradish dressing and a side of fresh greens, this meal is sure to become a family favourite!

Ingredients

To Serve

  • 2 Tbsp horseradish sour cream

Rocket

  • 1 tsp balsamic vinegar
  • 50g mesclun

Salmon

  • 1 drizzle of olive oil
  • 1/2 pack lemon pepper spices
  • 300g salmon

Veggies

  • 400g kūmara, diced 2cm
  • 1/2 pack sunflower & pumpkin seeds
  • 1 drizzle of olive oil
  • 1/2 pack lemon pepper spices
  • 1 beetroot, cut into wedges
  • 1 red onion, cut into wedges
  • 1 parsnip, cut into wedges

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice kūmara and cut parsnip, onion and beetroot into wedges.
  3. Toss veggies with first measure of lemon pepper spices and oil a lined oven tray. Season and roast for an initial 20 minutes.
  4. Pat salmon dry and remove any remaining bones. Place on a second lined oven tray. Season and rub with remaining lemon pepper spices and oil.
  5. When veggies have 10 minutes cook time remaining, add seeds to tray and return to upper oven rack to cook for final 10 minutes. Cook salmon on lower oven rack for 6-8 minutes or until cooked to your liking. Using a spoon, flake salmon into large pieces.
  6. In a medium bowl toss mesclun with balsamic vinegar. Set aside for serving.
  7. Veggies topped with salmon, rocket and horseradish sour cream.

Nutritional Information

Energy 3181 kj
760 kcal
Protein 34.9g
Carbohydrate 50.9g
Fat 44.2g