Salmon with Potatoes and Horseradish

Salmon is sometimes a hard sell chez moi, but the fishmonger had some lovely filets so I put them to good use with this easy, one pan dinner. Serves 4:

1 pound baby Yukon Gold potatoes, halved if large
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt and coarsely ground black pepper
3 tablespoons mayonnaise
2 tablespoons prepared horseradish (or more to taste)
2 limes
1½ pounds skinless salmon fillets

Heat oven to 400°F/200°C.

On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.

Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.

Remove the pan with the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

Serve the salmon and potatoes with lime wedges and enjoy!

My verdict:

This was simple and a sneaky way to sell salmon to my husband. If our horseradish hadn’t been old and wussy, it would have been a great dinner. I ended up using about ¼ cup of it for 2 people, because it had no bite. That’s been rectified now with a fresh jar from the Russian grocery.

I made it even easier by steaming the potatoes in the microwave for 4 minutes after tossing them with the olive oil and mustard. Then, I put them and the salmon on the baking sheet and roasted them all together for about 15 minutes.

You could probably use a mix of regular and coarse mustard, or even a little more horseradish on the potatoes.

Salmon with Potatoes and Horseradish