Baked salmon with horseradish cream sauce and roasted Brussels sprouts

1. 1

   Preheat the oven to 400°F (200°C).

   200°C

2. 2

   Trim and halve the sprouts.

3. 3

   Add them to a baking dish, and add olive oil, salt, and pepper. Toss to combine.

4. 4

   Bake for 30 minutes, turning them after 15 minutes. Meanwhile, prepare the salmon and horseradish sauce.

   30 min

5. 5

   Line a baking tray with parchment paper. Place the salmon fillets on the parchment paper, skin side down. Drizzle with olive oil, and season with salt and freshly ground black pepper.

6. 6

   Set it aside until the Brussels sprouts are done. Meanwhile, you can prepare the horseradish sauce.

7. 7

   Add the heavy cream to a saucepan over medium heat and gently bring to a soft boil. Once it starts to bubble, turn the heat down to simmer until the cream thickens a bit; this takes 8-10 minutes.

   10 min

8. 8

   Remove the pan from the heat. Whisk in the horseradish, Dijon mustard, lemon juice, salt, and freshly ground black pepper. Return to very low heat to keep warm, stirring occasionally. It should not boil.

9. 9

   When the Brussels sprouts have roasted for 30 minutes, reduce the oven temperature to 350°F (180°C).

   180°C

10. 10

    Place the salmon in the oven. You can leave the Brussels sprouts in the oven. If they look done, cover them with a sheet of foil.

11. 11

    For a 1-1/2 inch (3 cm) thick fillet, bake for 8-9 minutes for a medium (opaque) finish. Bake longer if you prefer your fish to be well done.

    9 min

12. 12

    Add the chopped chives to the sauce and stir.

13. 13

    To serve, transfer the Brussels sprouts to a bowl. Place the fish on a platter with the horseradish sauce on the side. Garnish with the remaining chives.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.