Roasted salmon with beetroot and fennel recipe
Created by The Tesco Recipes team
Add a rainbow of colours to dinner with this one-tray fish bake. Tender roasted salmon, seasoned with fresh dill and creamed horseradish, is perfectly accompanied by the zesty presence of beetroot and fennel.
See method- Serves 6
- Takes 50 mins
- 515 calories / serving
- Gluten-free
Ingredients
- 2 x 300g packs steamed beetroot, drained and quartered
- 2 red onions, cut into thin wedges
- 2 fennel bulbs, trimmed and finely sliced
- 4 tbsp olive oil
- 10g fresh dill, chopped
- 1kg salmon side
- 3 tbsp creamed horseradish
Each serving contains
- Energy
- 2145kJ 515.0kcal
- Fat
- 33g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.0gProtein 42.2gFibre 2.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot, onions and fennel in a roasting tin and drizzle with 2 tbsp oil. Scatter with half the dill, season, and toss together. Spread out evenly in the tin, then roast for 15 mins until the fennel and onions start to soften.
- Pat the salmon dry with kitchen paper, then place on top of the veg. Drizzle over 1 tbsp oil, season and bake for 20-25 mins until the salmon is cooked through and flakes easily when pressed with a fork.
- Meanwhile, whisk the horseradish with 1 tbsp oil, half the remaining dill and 2-3 tbsp water to make a dressing. When the salmon is cooked, drizzle over the horseradish dressing and scatter over the remaining dill to serve.
- Find more Salmon recipes
