Roasted Salmon, Beets, and Potatoes with Horseradish Cream

Roasted Salmon, Beets, and Potatoes with Horseradish Cream
Photo by © Melanie Acevedo

Ingredients

  • ½ teaspoon dried dill
  • 1 ½ pounds skinless salmon fillets, about 1-inch thick, cut into 4 pieces
  • ½ cup heavy cream
  • 1 ½ pounds baking potatoes (about 3), peeled and cut into 1/2-inch dice
  • 2 tablespoons drained bottled horseradish
  • Fresh-ground black pepper
  • 1 ½ pounds beets, peeled and cut into 1/2-inch dice
  • + 2 more ingredients
    • 2 tablespoons cooking oil
    • 1 teaspoon salt

1. Heat the oven to 450°. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes. 2. Remove the pan from the oven and push the beets to on...

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