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    Roast Salmon Fillets with Beetroot and Horseradish Cream

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    Roast Salmon Fillets with Beetroot and Horseradish Cream

    Try serving this simple salmon and roasted beetroot dish with a crisp seasonal salad as a light lunch.

    • Organic
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 8 small-medium organic beetroot, scrubbed
    • 1 tbsp organic Italian extra virgin olive oil
    • 4 tbsp Yeo Valley Organic Half Fat Crème Fraîche
    • 1 tbsp Simply Delicious Organic Horseradish Sauce
    • ½ x 15g pack fresh chives, snipped
    • 4 x 150g skin-on organic Scottish salmon fillets (from the fish service counter)


    1. Preheat the oven to 220°C, gas mark 7. Trim the tops and roots from the beetroot and cut each into quarters. Place in a roasting tin, season and drizzle with 2 teaspoons of the oil. Roast for 35-40 minutes, stirring occasionally, unitl just tender when pierced with a fork.
    2. Meanwhile, mix the crème fraîche with the horseradish sauce and snipped chives. Cover and place in the fridge.
    3. Heat the remaining oil in a frying pan and add the salmon skin-side down. Fry for 2-3 minutes until the skin is crispy and lightly browned. remove the beetroot from the oven. Place the salmon in the roasting tin, skin-side up, alongside the beetroot. Return the tin to the oven for a further 8-10 minutes or until the salmon is just cooked (when the flesh is opaque and starts to flake).
    4. Divide the salmon fillets and beetroot between 4 plates. Spoon over the horseradish cream and serve immediately with Waitrose Organic Seasonal Salad

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    Cook's tips

    If you prefer, you can remove the skins from the beetroot with a vegetable peeler before cooking. Wearing rubber gloves when preparing the beetroot will prevent your hands from staining.

    Drinks recommendation

    Meaty fish such as salmon can match light reds from the Loire with aplomb.


    Average user rating

    5 stars