Horseradish Roasted Salmon With Mustard Potatoes
Published Jan. 12, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound baby Yukon Gold potatoes, halved if large
- 3tablespoons olive oil
- 2tablespoons whole-grain mustard
- Kosher salt and coarsely ground black pepper
- 3tablespoons mayonnaise
- 2tablespoons drained prepared horseradish
- 2limes
- 1½pounds skinless salmon fillet (preferably 1 single center-cut piece)
Nutritional analysis per serving (4 servings)
627 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 13 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 38 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
- Step 3
Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
- Step 4
Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
- Step 5
Serve the salmon and potatoes with lime wedges.
Private Notes
Comments
Great recipe! The flavors are super complimentary! Some edits we found helpful: -There was too much oil on the potatoes so I would reduce it maybe by 1/2-1tbsp -We found that the mustard falls off the potatoes so try mixing half dijon/half whole grain to better adhere to the potatoes -We wanted a veggie so we roasted broccoli on 1 sheet, potatoes on the other; since broccoli cooks faster, we put the salmon on the broccoli sheet when the broc was done so that each component would be best cooked
Yes it looks good. Just as a side note...I have to laugh at the prep times on all the recipes, including this one. 5 minutes to unwrap the fish, handle and season it, scrub and prepare the potatoes, heat the oven, etc.... I don't think so. Call it a half hour. Not a problem, just funny.
Made as directed except more generous with lime zest, because we like it. Sauce baked nicely on salmon to a light golden brown when fish was done. Salmon was bright, moist, delicious. Used a separate sheet pan for fish because I added broccoli florets to potatoes. All excellent. A keeper. Vegetables took longer to roast than in directions.
Made this recipe for the first time and really liked it. The horseradish topping was very mild after being cooked. I would recommend adding fresh horseradish when you serve the fish. I would've liked it a bit spicier.
We made this. I love horseradish. This was just ok. My wife, a great cook, looked at the ingredients and said "It may be bitter". It was a little. And worse, I couldn't really taste the horseradish. It was a 3 out of 5 for me.
At 20 minutes, the mustard had completely slid off the potatoes and was burning on the sheet pan. I scraped up what I could before adding the salmon. 20 minutes later, the potatoes and salmon were still undercooked, but I had to pull the pan before the scorched mustard set off the smoke detector. The horseradish mayo was tasty, but overall, this recipe felt like a waste of expensive whole-grain mustard. If you're going to try it, take Shira K’s advice and mix in Dijon for better sticking power.