Sheet Pan Dinner: Salmon with Potatoes in a Creamy Horseradish Sauce

Ingredients:

• 450 g rainbow fingerling potatoes, halved
• 2 tbsp. l. olive oil
• 3/4 teaspoon coarse salt
• 220 g broccoli
• 2 salmon fillets weighing 150 g each.
• 3 tablespoons mayonnaise
• 3 tbsp. Greek yogurt (any fat content)
• 1 tbsp capers
• 1.5 tsp horseradish
• 1 lemon, cut in half

Preparation:

1. Preheat oven to 220°C.
2. Toss the potatoes with 1 tablespoon of olive oil and spread them evenly on a baking sheet, cut side down. Sprinkle with 0.5 teaspoon of salt and grind the black pepper a few times. Bake for 15 minutes. Remove from the oven, toss the potatoes, and move them to one side of the baking sheet.
3. Place the broccoli in the center third of the baking sheet and the fish in the remaining third. Drizzle the broccoli and fish with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt, and season with pepper. Bake until the salmon is cooked through, about 15 more minutes.
4. Meanwhile, prepare the sauce. In a medium bowl, combine the mayonnaise, Greek yogurt, capers, horseradish, and a pinch of black pepper with the juice of half a lemon. Taste and adjust the seasoning with salt.
5. When the fish is done, squeeze the remaining lemon half over the entire dish and serve with the sauce.