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Roasted salmon with beetroot and fennel recipe

16 ratings

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
10 mins to prepare and 40 mins to cook
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

Perfect with:

Tesco Finest Sancerre 75Cl
Tesco Finest Picpoul De Pinet 75Cl
Tesco Finest Prosecco Valdobbiadene Docg 75Cl

Perfect with:

Tesco Finest Sancerre 75Cl
Tesco Finest Picpoul De Pinet 75Cl
Tesco Finest Prosecco Valdobbiadene Docg 75Cl

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2145kj
515kcal 26%
Fat
33g 46%
Saturates
5g 24%
Sugars
12g 13%
Salt
0.5g 9%

of the reference intake
Carbohydrate 13g Protein 42.2g Fibre 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.

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