Baked Salmon with Baby Potatoes and Horseradish Cream

Baked Salmon with Baby Potatoes and Horseradish Cream

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 25, 2018.
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f you feel like a BBQ tonight rather than turning on the oven, cook salmon on BBQ hot plate, skin-side-down for about 3 minutes, flip and cook a further 2 minutes for medium-rare or until cooked to your liking.

Ingredients

Baby Potatoes

  • 150g baby potatoes, cut in half
  • ½ bunch green beans
  • 1 teaspoon butter (optional)
  • 2 teaspoons horseradish cream

Baked Salmon

  • ½ lemon
  • 150g salmon fillet
  • 1 tablespoon dill leaves

Salad

  • ½ carrot
  • ½ bag rocket
  • Drizzle of olive oil
  • Drizzle of white wine vinegar

To Serve

  • 2 teaspoons horseradish cream
  • 1 tablespoon dill, roughly chopped

Steps

  1. Preheat oven to 200°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare potatoes and dill. Add potatoes to pot of boiling water and cook for about 12 minutes until tender. Add beans and cook for 2 minutes until bright green. Drain well, return to pot with butter and first measure of horseradish cream. Toss and season to taste.
  2. Slice two thin rounds of lemon. Place salmon on prepared tray, season, top with first measure of dill, lemon slices and a drizzle of olive oil. Bake for about 6 minutes for medium-rare or until cooked to your liking.
  3. Peel carrot into ribbons and toss with rocket, olive oil and vinegar. Season and set aside.
  4. Remove skin from salmon and flake flesh into large chunks.
  5. To serve, arrange potatoes and salad onto a plate and top with salmon, horseradish cream and dill. Serve remaining lemon on the side for squeezing over salmon.

Nutritional Information

Energy 2513 kj
601 kcal
Protein 33.9g
Carbohydrate 27.0g
Fat 38.3g