Swedish baked salmon and root vegetables

This easy baked one-tray dinner is filled with the flavours of Sweden: sour cream, horseradish, lemon and dill.

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 300 g new potatoes
• 3 carrots, peeled and quartered lengthways
• 3 parsnips, peeled and quartered lengthways
• 1 bulb fennel, cut into wedges
• 2 red onions, cut into wedges
• 75 g melted butter
• 4 salmon fillets, skin on (about 180 g – 200 g each)
• salt and pepper, to season

Dill cream

• 185 g (¾ cup) sour cream
• 1 tsp prepared horseradish (or wasabi, or hot English mustard)
• 2 tbsp mayonnaise
• 1 lemon, juice and grated rind
• ¼ cup finely chopped dill

Instructions

1. Preheat the oven to 220˚C. Place the potatoes in a saucepan of lightly salted water. Bring to the boil over high heat, then reduce the heat to low and simmer for 15 minutes. Drain and halve the potatoes.
2. Place the potato, carrot, parsnip, fennel and onion on a large baking tray lined with baking paper. Drizzle with the butter, reserving a little for the salmon. Season with salt and pepper and roast for 30 minutes or until golden and tender, turning occasionally.
3. Move the vegetables to make room for the salmon and place the salmon fillets, skin down on the tray. Drizzle the salmon with the reserved butter, season with salt and pepper and roast for a further 10 minutes or until cooked to your liking.
4. Meanwhile, for the dill cream, combine all the ingredients in a bowl and refrigerate until ready to serve.
5. Place the roasted vegetables on a large platter, top with the salmon, then drizzle over some of the dill cream and serve the remaining sauce on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

From Where You Would Rather Be

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G