Roasted Salmon, Beets, and Potatoes with Horseradish Cream

  • Active Time 25m
  • Total Time 55m
  • Rating ****

Serves 4

Beets and potatoes roast alongside each other in the same pan. Wait until they're cooked to toss them together, though, or you'll end up with bright-pink potatoes. A fillet of salmon roasts at the same oven temperature, and a drizzle of creamy horseradish sauce tops them all.
In the Pacific Northwest, where they really know their seafood, pinot noir is the wine of choice with salmon. It should be yours, too. Try a fruity example from Oregon or California.


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


Heat the oven to 450 degrees F. 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.

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. 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. After the beets and potatoes have cooked for 10 minutes, stir them, keeping them separate, and return the pan to the oven. Put the baking sheet with the salmon in the oven. Cook until just done, about 10 minutes for 1-inch fillets.

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.

Stir the beets and the potatoes together. Serve the vegetables topped with the salmon and the horseradish sauce.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1358

nutrition information per serving

598 calories; 29g total fat; 134mg cholesterol; 830mg sodium; 45g carbohydrates; 7g fiber; 40g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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