Mustard salmon & veg bake with horseradish sauce

• parsnips↗4

  sliced lengthways

• small raw beetroot↗4

  thickly sliced

• carrots↗6

  sliced lengthways

• olive oil↗2 tbsp tbsp
• salmon

  with skin

• grainy mustard↗2 tbsp tbsp
• hot horseradish↗2 tbsp tbsp
• crème fraîche↗150ml ml
• cider vinegar↗1 tbsp tbsp
• chopped dill1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.

2. 2

   Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.

3. 3

   In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.