Oven-Baked Salmon with Mustard-Dill Sauce and Root Vegetables
Oven-baked salmon on buttery root vegetables with a creamy mustard-dill sauce, the way it is eaten in Scandinavia on long autumn evenings. Simple, warming, and prepared in a single dish.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 800 g Salmon fillet, skinless
- 600 g waxy potatoes
- 300 g carrots
- 200 g parsnips
- 1 pc red onion
- 3 tbsp olive oil
- 200 g crème fraîche
- 2 tbsp medium-hot mustard
- 1 bunch dill
- 1 pc lemon, juice and zest
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Peel the potatoes, carrots and parsnips and cut them into roughly 1 cm thick chunks or sticks. Cut the onion into thin wedges.
- Toss the vegetables in a large baking dish with 2 tbsp olive oil, salt and pepper, and pre-roast in the oven for 20 minutes.
- Finely chop the dill. Stir together the crème fraîche, mustard, half of the dill, lemon zest, 1 tbsp lemon juice, salt and pepper to make a sauce.
- Season the salmon with salt and pepper and drizzle with the remaining lemon juice. Take the vegetables out of the oven, push them to the side and place the fish in the dish.
- Spread part of the mustard-dill sauce over the salmon and return the dish to the oven. Bake for another 15 to 18 minutes, until the fish is still slightly translucent in the center.
- Plate the fish with the vegetables, serve with the remaining sauce and sprinkle with the rest of the dill.