Roasted Salmon and Potato Traybake with Horseradish Cream
Salmon fillets and golden potato wedges roast together on one tray until the edges caramelize. A cool horseradish and crème fraîche spooned over at the end cuts through the richness.
- Total
- 55 min
- Prep 15 · Cook 40
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
- Savory
- Oven
Instructions
-
Heat the oven to 220°C. Cut the potatoes into 2 cm wedges, leaving the skin on.
~10 min
Cut the potatoes no larger than 2 cm so they finish roasting in the same window as the salmon; bigger wedges stay raw in the middle.
-
Toss the potato wedges in the mixing bowl with the olive oil, 0.75 tsp of the salt and the black pepper. Spread them in a single layer on a parchment-lined baking tray. Roast for 20 minutes, until the edges begin to color.
~20 min
A single layer with space lets moisture escape so the wedges brown and crisp instead of steaming.
For crisp potato edges, keep them in one layer with space between them. If they crowd, use a second tray.
Roasting Keep vegetables in a single layer with space so they brown, not steam. Roast at high heat until edges caramelize; crowded trays turn soggy.
Seasoning in layers Season potatoes before roasting and the cream separately so every component is seasoned. Taste and adjust before serving.
-
While step 2 cooks
While the potatoes roast, stir the crème fraîche, horseradish and the remaining 0.25 tsp salt together in the small bowl. Refrigerate until serving.
~5 min
Chilling the cream firms it slightly and lets the horseradish flavor mellow into the crème fraîche.
Seasoning in layers Season potatoes before roasting and the cream separately so every component is seasoned. Taste and adjust before serving.
-
Pat the salmon pieces dry. Push the potatoes to the sides of the tray and set the salmon in the center. Roast for 12 to 14 minutes, until the salmon flakes easily and reaches 63°C at the thickest point.
~14 min
Dry salmon skin and flesh brown better, and 63°C is the pasteurization point where salmon is safely cooked.
Roasting Keep vegetables in a single layer with space so they brown, not steam. Roast at high heat until edges caramelize; crowded trays turn soggy.
-
Scatter the watercress over the hot tray and let it wilt for 1 minute in the residual heat. Divide the potatoes and salmon between two plates, spoon the horseradish cream over the salmon and serve.
~1 min
Residual heat gently wilts the watercress without turning it bitter or losing its peppery bite.