Roasted Red Potatoes with Salmon and Horseradish Cream

Roasted Red Potatoes with Salmon and Horseradish Cream

Roasted Red Potatoes with Salmon and Horseradish Cream

Potatoes USA
Crispy roasted red potatoes are coupled with tender asparagus, sweet beets, and flakey salmon served with a flavorful and creamy horseradish sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 520 kcal


Roasted Red Potatoes

  • 1 Pound Alsum petite red potatoes cut in half
  • 2 Tablespoons Olive oil
  • 1 Teaspoon Sea salt
  • 1 Teaspoon Black pepper
  • 1 Lemon zested


  • 1 Pound Beets peeled, quartered
  • 2 Teaspoons Olive oil
  • ½ Teaspoon Sea salt
  • 1 Tablespoon Red wine vinegar
  • 1 Tablespoon Dill chopped


  • ½ Pound Asparagus trimmed
  • 2 Teaspoons Olive oil
  • 1 Teaspoon Sea salt


  • 1 Pound Wild salmon filets
  • 1 Tablespoon Lemon pepper seasoning

Horseradish Cream

  • 1 Cup Sour cream
  • 2 Tablespoons Lemon juice
  • 1 Lemon zested
  • 2 Tablespoons Prepared horseradish


  • ¼ Cup Fresh chives chopped


  • Preheat the oven to 400°F.
  • To prepare the potatoes and beets, in two separate bowls, combine the ingredients for the potatoes and in the other combine the ingredients for the beets. Place them on an aluminum foil-lined baking sheet and place in the oven for 30-35 minutes or until the root vegetables are tender.
  • When the potatoes and beets are done, place the asparagus on the baking sheet, drizzle with the olive oil, and season with salt. Return the pan to the oven and roast for 6-8 minutes or until the asparagus is bright green. Remove the veggies from the oven and prepare the salmon.
  • On another baking sheet place the salmon. Season the salmon with the lemon pepper seasoning and place in the oven for 8-10 minutes. While the salmon is roasting, prepare the sauce by combining all the ingredients for the sauce in a bowl and stirring well to combine.
  • Once the salmon reaches an internal temperature of 145°F remove it from the oven, alternatively if the salmon is opaque and pink, it's ready. If you see too much white fat being squeezed out of the salmon, that means its being overcooked, remove it immediately.
  • To serve, plate some of each vegetable on a plate. Nestle a portion of salmon on top of the vegetables and spoon some of the sauce on top of the salmon. Garnish the entire dish with some of the chopped chives. Enjoy!


Calories: 520kcalCarbohydrates: 37gProtein: 30gFat: 29gCholesterol: 100mgSodium: 1980mgPotassium: 1578mgFiber: 7gSugar: 12gVitamin C: 22mg