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.
Hot-smoked Salmon with Orange & Beetroot Salsa
Responsibly-sourced hot smoked salmon is the star of this balanced spread. Bake till tender and juicy and enjoy with a zesty beetroot salsa. Crispy green beans and a punchy mash flavoured with horseradish make the perfect sides.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 orange
- 1 handful of fresh dill
- 250g pre-cooked beetroot
- 240g green beans
- 4 large potatoes
- 1 handful of fresh coriander
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 20g hazelnuts (Nuts)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 592
Protein: 41g
Carbs: 51g
Fat: 24g
Hot-smoked Salmon with Orange & Beetroot Salsa
Responsibly-sourced hot smoked salmon is the star of this balanced spread. Bake till tender and juicy and enjoy with a zesty beetroot salsa. Crispy green beans and a punchy mash flavoured with horseradish make the perfect sides.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a masher & a small mixing bowl
Make the mash
- Roughly dice the potatoes into 2cm chunks (peel optional), then add to the saucepan
- Simmer for 12-15 mins, until soft, then drain
- Return to the pan and mash with the horseradish (to taste), 1 tbsp oil, a pinch of salt and pepper
Roast the salmon & green beans
- Meanwhile, trim the green beans
- Place on the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper
- Add the salmon, skin-side up, to the tray
- Bake for 8-10 mins / air fryer 6-8 mins, until the green beans are cooked and the salmon is heated through
Make the beetroot salsa
- Roughly chop the coriander, dill and hazelnuts. Dice the beetroot into 1cm cubes
- Peel and roughly dice the orange into 1cm cubes
- Place everything into the small mixing bowl, along with any remaining orange juice from the chopping board
- Add 2 tsp oil and season with a pinch of salt. Mix to combine
Plate up
- Serve the mash, green beans and salmon on plates
- Spoon over the beetroot salsa
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