Baked salmon with horseradish crust and root vegetables
From the foundersAlexander Eriksson·Founder & CEO
Salmon fillet with a flavourful horseradish and dill topping, served with oven-roasted root vegetables and creamy cauliflower mash for a filling, protein-packed dinner.
Ingredients
1 serving
- 250 gsalmon fillet
- 2 stcarrot
- 1 stparsnip
- 200 gcauliflower
- 0.5 dlFlora Mat 4% lactose-free (plant-based cooking cream)
- 1 tskgrated lemon zest
- 1 mskfreshly grated horseradish
- 2 mskdill
- 1 tskDijon mustard
- 0.5 mskolive oil
How to make it
- 1
Preheat the oven to 200 degrees. Cut the carrot and parsnip into batons and toss with olive oil, salt and pepper. Spread out on a baking tray lined with baking paper and roast in the oven for about 20 minutes.
- 2
Mix together the grated lemon zest, grated horseradish, finely chopped dill and Dijon mustard. Season the salmon fillet with salt and pepper, then spread the horseradish crust over the fish.
- 3
Place the salmon on the tray with the root vegetables when there are about 12-15 minutes of cooking time left, until the salmon is cooked through (core temperature about 52°C).
- 4
Boil the cauliflower florets in lightly salted water for about 8-10 minutes until completely tender. Drain thoroughly.
- 5
Blend the cauliflower until smooth with Flora Mat 4%, salt and pepper to a creamy mash.
- 6
Serve the juicy salmon with the oven-roasted root vegetables and the warm cauliflower mash. Squeeze over a little fresh lemon juice to serve, if you like.
Kitchen tips
- Let the cauliflower steam dry properly after boiling so the mash is creamy rather than watery.
- Use fresh horseradish for the best kick and aroma.
AI-generated content. Always verify ingredients and allergen information yourself.
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