Horseradish has a pungent kick and pairs perfectly with baked salmon. I mixed the horseradish with scallions, honey, oil and lemon to bring all the flavors to this horseradish cream sauce. The sauce can be prepared in advance, 1-2 days ahead of time and stored in refrigerator.

Salmon with Horseradish Cream Sauce

Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Main Course
Keyword: baby food, healthy eats, healthy meals
Servings: 8 servings

Ingredients

  • 1 organic lemon
  • 1 3 lb salmon fillet
  • 4 tbsp olive oil or avocado oil
  • 2 sprigs rosemary
  • 1/4 cup pistachios
  • 1/2 cup white wine or apple cider vinegar
  • 2 tbsp honey
  • 1 green onion sliced
  • 1 1/2 tbsp prepared horseradish

Instructions

  • Preheat oven to 350 F. Coat 9×13 dish with oil or cooking spray.
  • Zest the lemon and set aside. Slice the lemon and arrange in the bottom of the baking dish. Place the salmon over the lemon slices with the skin side down.
  • Brush salmon with 2 tbsp oil and season with salt and pepper. Top with rosemary then add the wine or vinegar into the dish. Cover tightly with foil. Bake at 25-30 minutes.
  • Meanwhile, in a food processor add pistachios and green onion and pulse until finely chopped. Transfer to a medium bowl and stir in honey, horseradish, remaining 2 tbsp oil, 1 tbsp water and lemon zest.
  • When salmon is done cooking, spoon pistachio mixture over the salmon and serve warm.

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