Horseradish Crusted Salmon Recipe

1. Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper each. Set skin-side down on a rimmed baking sheet lined with foil or parchment.

2. Make horseradish spread

In a small bowl combine 1 tablespoon prepared horseradish, 1 tablespoon Dijon mustard and 1 teaspoon lemon zest. Mix until smooth.

3. Mix crust

In another small bowl toss together 3 tablespoons panko, 2 tablespoons grated Parmesan, 1 teaspoon chopped parsley and 1 tablespoon olive oil. Season with a pinch of salt and pepper so crumbs are evenly flavored.

4. Apply crust and roast

Spread a thin layer of the horseradish-Dijon mixture over the top of each fillet (press to a 1/4-inch thick layer). Pat the panko-Parmesan mixture evenly onto the horseradish layer, pressing lightly so it adheres. Roast in a preheated 425°F (220°C) oven for 10-12 minutes for medium doneness (internal temp ~125-130°F/52-54°C). If you want a crisper, golden crust, switch to broil on high for 1-2 minutes while watching closely until golden. Remove from oven and let rest 2 minutes before serving.

5. Parboil potatoes (optional crisping step)

Place all prepared potatoes in a pot of cold salted water. Bring to a simmer and cook gently 6-8 minutes until just tender when pierced with a knife but not falling apart. Drain well and let steam-dry in the colander for 2 minutes.

6. Season and roast potatoes

Preheat oven to 425°F (220°C) if not already. Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon fresh thyme leaves, 1 teaspoon salt and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet (use a second sheet if needed) and roast for 25-30 minutes, turning once halfway, until deeply golden and crisp on edges. For extra crispiness, finish with 2-3 minutes at broil while watching.

7. Roast sprouts

Toss halved brussels sprouts with 1 tablespoon olive oil, 1 teaspoon sherry vinegar (or lemon juice), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet cut-side down and roast at 425°F (220°C) for 18-22 minutes until browned at the edges and tender. If oven space is limited, roast alongside potatoes and move trays as needed; brussels will take less time than potatoes.

8. Make aioli

Whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon black pepper. If the aioli is very thick, whisk in 1 teaspoon olive oil or a few drops of water to reach desired consistency. Taste and adjust acidity or salt.

9. Arrange a portion of calico potatoes and roasted brussels sprouts on each plate. Place a horseradish-crusted salmon fillet on top or alongside the vegetables. Spoon 1 to 2 tablespoons lemon aioli next to the salmon or drizzle lightly across the top. Garnish with chopped parsley and a lemon wedge. Serve immediately.