Roasted salmon with beetroot and fennel recipe

Name: Roasted salmon with beetroot and fennel
Yield: Serves 6
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

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

Shop your ingredients

Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
2 x 300g packs steamed beetroot, drained and quartered
£2.20
£4.89/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, cut into thin wedges
£0.20
£0.95/kg
Tesco Fennel Each
2 fennel bulbs, trimmed and finely sliced
£1.25
£1.25/each
Tesco Olive Oil 250Ml
4 tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Dill 20G
10g fresh dill, chopped
£0.48
£24.00/kg
Tesco Boneless Salmon Half Side 500g
1kg salmon side
£9.20
£18.40/kg
Stockwell & Co Horseradish Sauce 175g
Aldi Price Match
3 tbsp creamed horseradish
£0.65
£3.71/kg

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.