Roasted Salmon, Beets, And Potatoes With Horseradish Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beets, peeled and cut into 1/2-inch dice
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 1/2 teaspoon dried dill
• fresh ground black pepper
• 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch dice (about 3)
• 1 1/2 lbs skinless salmon fillet, about 1-inch thick, cut into 4 pieces
• 1/2 cup heavy cream
• 2 tablespoons horseradish, drained (bottled)

Recipe

• 1 heat the oven to 450°. in a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. cook in the upper third of the oven, stirring once, for 20 minutes.
• 2 remove the pan from the oven and push the beets to one side. add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt. return the pan to the oven and cook for 10 minutes. stir the potatoes and beets, keeping them separate; return the pan to the oven.
• 3 meanwhile, oil a baking sheet. put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill, and 1/8 teaspoon pepper. put the pan in the oven with the vegetables (after you stir them at the end of step 2). cook until just done, about 10 minutes for 1-inch fillets.
• 4 meanwhile, in a small saucepan, bring the cream just to a simmer. remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt, and a pinch of pepper.
• 5 stir the beets and the potatoes together. serve the vegetables topped with the salmon and the horseradish sauce.