Roasted salmon salad with horseradish cream

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TOTAL TIME

25 min

Serves

4

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.

Ingredients

  • 4 salmon fillets , about 180 g each
  • 1 tsp olive oil
  • 1/4 tsp salt
  • fresh pepper
  • 1/2 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tbsp water
  • 2 tbsp white-wine vinegar
  • 1/4 tsp salt
  • 1 head Boston lettuce
  • 1 avocado , sliced
  • 1/4 cup toasted walnuts
  • 1/4 cup chopped chives

Instructions

  • 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)

  • Calories
  • 492,
  • Protein
  • 36 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 35 g,
  • Fibre
  • 5 g,
  • Sodium
  • 446 mg.
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