The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon-baked salmon with horseradish sauce
Put the zing into spring with this stunning salmon supper! Baby potatoes and onions are roasted with succulent salmon fillets – zinged up with lemon zest – and served with green beens, courgette and radish. A kick of horseradish in the lemony sauce and a sprinkle of pea shoots seal the deal.
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 500g baby potatoes
- 1 onion
- 25g pea shoots
- 160g green beans
- 1 courgette
- 4 radish
- 1 unwaxed lemon
- 2 skinless salmon fillets (Fish)
- 1 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 628
Protein: 42g
Carbs: 65g
Fat: 21g
Ingredients
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 25g pea shoots
- 240g green beans
- 2 courgette
- 8 radish
- 1000g baby potatoes
- 2 onion
Nutritional Information
Calories: 599
Protein: 40g
Carbs: 60g
Fat: 21g
Lemon-baked salmon with horseradish sauce
Put the zing into spring with this stunning salmon supper! Baby potatoes and onions are roasted with succulent salmon fillets – zinged up with lemon zest – and served with green beens, courgette and radish. A kick of horseradish in the lemony sauce and a sprinkle of pea shoots seal the deal.
Cook time:
40 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Roast your potatoes & onions
- Heat your oven to 220ºC/fan 200ºC/gas 7. Halve the potatoes, then peel the onions and cut each into 6 wedges.
- Put the potatoes and onion wedges on a large baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 20 mins.
Prep & poach the veg
- Meanwhile, trim the green beans, dice the courgettes into 1cm chunks, and quarter the radishes.
- Cook the prepared veg in boiling water for 3-4 mins, then drain.
Bake the salmon
- Remove the tray from the oven, then toss the garlic paste through the potatoes and onions to coat. Create a space in the centre of the tray and add the salmon fillets.
- Grate over the lemon zest, spritz with cooking spray and roast for 10-12 mins, until the salmon is cooked through and flaking.
Bring the zing!
- At the same time, mix the horseradish and yogurt in a small bowl. Squeeze in the lemon juice (to taste), lightly season and stir well.
Plate up
- Make a bed of the roasted potatoes and onions, green beans, courgettes and radishes, then top with the salmon fillets. Scatter over the pea shoots and drizzle over some horseradish sauce.