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Mustard salmon & veg bake with horseradish sauce
- 4 parsnips , sliced lengthways
- 4 small raw beetroot , thickly sliced
- 6 carrots , sliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4oz pieces salmon with skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crme frache
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Directions:View on BBC Good Food
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