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

   Toss the sprouts in a baking dish with 1 tablespoon olive oil, half a teaspoon of salt and a quarter teaspoon of ground black pepper.

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 baking paper and place the salmon portions skin-side down. Drizzle with 2 teaspoons olive oil, then season with sea salt and freshly ground black pepper to taste.

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 cream from the heat. Whisk in the horseradish, Dijon mustard, lemon juice, half a teaspoon of sea salt and a quarter teaspoon of ground black pepper. Keep warm over very low heat, stirring occasionally; do not let it 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

    Stir 1 tablespoon finely chopped fresh chives into the sauce.

13. 13

    Serve the salmon and roasted Brussels sprouts with the horseradish sauce. Garnish with a little extra chopped fresh chives.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.