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This delicious dish is comforting on cold evenings, and comes together in mere minutes.
Photo by Steve Lee
Prep time 10 minutes; Cook Time 15 minutes
Serves 2
Ingredients
2 Alaskan salmon fillets (6 oz. each), fresh, thawed or frozen
Organic extra virgin olive oil
2 to 3 Tablespoons creamy horseradish
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste
Directions
Preheat oven to 450ºF.
- Spray a 9x9-inch baking pan with cooking spray. Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
- Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove fish from oven and spread mixture evenly over the salmon fillets.
- Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Season with salt and pepper, to taste.
Nutrients per serving:
208 calories, 27g total fat, 6.5g saturated fat, 58% calories from fat, 90mg cholesterol, 35g protein, 11g carbohydrate, 5g fiber, 167mg sodium, 93mg calcium and 3,710mg omega-3 fatty acids
Preheat oven to 450ºF.
- Spray a 9x9-inch baking pan with cooking spray. Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
- Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove fish from oven and spread mixture evenly over the salmon fillets.
- Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Season with salt and pepper, to taste.
Cook’s tip: Horseradish will mellow during cooking; different brands will vary in intensity.
Preheat oven to 450ºF.
- Spray a 9x9-inch baking pan with cooking spray. Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.
- Meanwhile, in a small bowl combine horseradish, walnuts, herbs and butter. Remove fish from oven and spread mixture evenly over the salmon fillets.
- Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Season with salt and pepper, to taste.
Cook’s tip: Horseradish will mellow during cooking; different brands will vary in intensity.
