Maple horseradish roasted salmon with beetroot and feta crush and baby kale

Dale Says....

I like writing recipes that serve 1 – it makes it so quick and easy to upscale for any size family or dinner party.


This is a gorgeous little flavour bomb that is absolutely oozing with nutrients. Sweet, warming, earthy, and colourful.

Whats good?

Salmon – rich in omega 3 fatty acids that reduce inflammation, lower cholesterol, and reduce clotting.

Beetroot – contains nitrites that convert into nitric oxide – a substance that causes dilation of blood vessels, lowering blood pressure.



Serves 1

  • 1 salmon fillet
  • 2 teaspoons of maple syrup
  • 1 teaspoon of hot horseradish sauce
  • 2 small cooked beetroot
  • 50g of feta cheese
  • 2 handfuls of baby kale
  • 1 tablespoon of olive oil


  • Mix the maple syrup and horseradish together in a bowl. Add the salmon fillet, and mix around to cover the fillet well in the marinade. Allow to marinate for a couple of hours.
  • Place the salmon fillet on to a baking sheet, drizzle over any remaining marinade, and cook in the oven at around 200 for 20 minutes.
  • Whilst the salmon is cooking, mash the cooked beetroot, crumble in the feta, and season with a little sea salt and black pepper.