Description
A flavorful sheet pan salmon dish with a creamy horseradish topping, roasted alongside tender vegetables for an easy one-pan meal.
Ingredients
Scale
- 4 salmon fillets
- 3 tablespoons prepared horseradish
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- Salt and black pepper to taste
- Fresh dill, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss the baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on the sheet pan and roast for 15 minutes.
- Meanwhile, in a small bowl, mix together horseradish, sour cream, and Dijon mustard.
- Remove the sheet pan from the oven and push potatoes to the side. Add salmon fillets and asparagus to the pan.
- Brush salmon with remaining olive oil, then spread the horseradish mixture evenly on top.
- Arrange lemon slices over salmon.
- Return the pan to the oven and roast for 12–15 minutes, until salmon is cooked through and vegetables are tender.
- Garnish with fresh dill and serve warm.
Notes
You can swap asparagus with green beans or broccoli. For extra heat, add a pinch of cayenne pepper to the horseradish topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: sheet pan, salmon, horseradish, oven, one pan, easy dinner