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CBF horseradish crusted salmon with roasted veggies

for when you don't have the energy for a big production - minimum effort maximum flavour
Course Main Course
Cuisine Japanese, Mediterranean
Keyword pescatarian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 1

Equipment

  • 1 medium sized baking dish
  • 1 sheet baking paper for easy clean up

Ingredients

  • 1 slice salmon sustainable or wild caught if possible
  • 1/4 head cauliflower chopped
  • 1 large field mushroom chopped
  • 1/4 zucchini chopped
  • 1/2 cup any other veggies you want to use up!!
  • 1 tbsp horseradish cream
  • 1/2 tbsp olive oil
  • 1 sprinkling sea salt

Instructions

  • Place the salmon fillet in the middle of the tray and spread the horseradish paste over the surface.
  • Add the chopped veggies around the fillet and drizzle with olive oil and a little salt
  • Bake in oven at 200 - 210 degrees C for 30 minutes (or thereabouts - a little less if you like your salmon medium rare)

Notes

Eat all for dinner, or keep leftovers to toss through leaves for lunch the next day.