Recipe: Roasted Salmon and Dilled Potatoes

Roasted Salmon and Dilled Potatoes
Serving: Yields: 4 main-dish servings

1 1/2 pounds red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
4 pieces salmon fillet (6 ounces each)
2 tablespoons prepared horseradish sauce
1/2 cup loosely packed fresh dill, chopped

Preheat oven to 450 degrees F. In 15 1/2- by 10 1/2-inch jelly-roll pan, toss potatoes with oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast potatoes 10 minutes. After potatoes have roasted 10 minutes, remove pan from oven. With spatula, push potatoes to an end of pan to make room for fish. Place fish in pan; sprinkle with 1/2 teaspoon salt and roast with potatoes 15 minutes or until fish flakes easily when tested with a fork and potatoes are browned and tender. Transfer fish to platter and top with horseradish sauce; sprinkle with half of dill. Toss potatoes with remaining dill; arrange on platter with fish.