Roasted Red Potatoes with Asparagus, Beets, Salmon & Lemon-Horseradish Cream
Crispy roasted potatoes are coupled with tender asparagus, sweet beets, and flakey salmon served with a flavorful and creamy horseradish sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Ingredients
- 1 lb. (453g) Petite Red Potatoes, cut in half
- 2 tablespoons (30ml) Olive Oil
- 1 teaspoon (2g) Sea Salt
- 1 teaspoon (1g) Freshly Ground Black Pepper
- 1 each Lemon Zested
- 1 lb. (453g) Beets, peeled and quartered
- 2 teaspoons (10ml) Olive Oil
- ½ teaspoon (1g) Sea Salt
- 1 tablespoon (15ml) Red Wine Vinegar
- 1 tablespoon (1g) Chopped Dill
- ½ lb. (227g) Asparagus, trimmed
- 1 teaspoon (1g) Sea Salt
- 1 lb. (453g) Wild Salmon Filets
- 1 tablespoon (2g) Lemon Pepper Seasoning
- 1 cup (240ml) Sour Cream
- 2 tablespoons (30ml) Lemon Juice
- 1 each Zest of one lemon
- 2 tablespoons (30ml) Prepared Horseradish
- ¼ cup (8g) Fresh Chives, chopped
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