Mustard Salmon with Dill Potatoes

Name: Mustard Salmon with Dill Potatoes
Total time: 40 min
Yield: 2 servings
Ingredients: 360 g Skinless salmon fillets; 450 g Baby potatoes; 180 g Frozen peas; 2 tsp Mustard; 1 tsp Olive oil; 15 g Butter; 10 g Fresh dill; 1 whole Lemon; 0.5 tsp Salt; 0.25 tsp Black pepper

Mustard-roasted salmon, buttery dill potatoes and peas make a straightforward northern-style supper.

40 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skinless salmon fillets360 g
Baby potatoes450 g
Frozen peas180 g
Mustard2 tsp
Olive oil1 tsp
Butter15 g
Fresh dill10 g
Lemon1 whole
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish, milk, mustard

Method

Start the potatoes

Wash the fresh produce. Heat the oven to 200°C / 400°F. Halve the potatoes, place in a saucepan and cover with tap water. Bring to a boil, then simmer for 15–20 minutes until a knife slides through easily.

Roast the fish

Pat the salmon dry and place on a lined tray. Mix the mustard, oil and half the salt and pepper; spread over the fish. Roast for 12–18 minutes, depending on thickness, until each fillet reaches 70°C / 158°F at its thickest point.

Finish the vegetables

Add the peas to the potatoes for the final 3 minutes, returning the water to a simmer. Drain thoroughly. Chop the dill and toss with the vegetables, butter and remaining seasoning.

Serve

Divide everything between two plates. Cut the lemon into wedges and squeeze over the salmon at the table.

Check thinner fillets early rather than using colour alone to judge doneness. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

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