Roasted salmon salad with horseradish cream
Photo, Sian Richards.
A fresh and simple weeknight meal, starring avocado, crisp boston lettuce, and warm roasted fish drizzled with spicy cream.
, about 180 g each
- PREHEAT oven to 400F. Line a baking sheet with foil.
- ARRANGE salmon on prepared sheet. Brush with olive oil, then sprinkle with salt. Season with fresh pepper. Bake in centre of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.
- WHISK sour cream with horseradish, water, white-wine vinegar and salt in a small bowl until combined. Separate leaves from lettuce. Divide lettuce and avocado among 4 plates.
- DRIZZLE with horseradish dressing. Top with salmon and sprinkle with chopped toasted walnuts and chives.
Nutrition (per serving)
- 36 g,
- 10 g,
- 35 g,
- 5 g,
- 446 mg.