Honey & mustard roast salmon

Name: Honey & mustard roast salmon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 300 g baby new potatoes, halved; 200 g Essential Radish, trimmed; 1 tbsp olive oil, plus 1 tsp; 260 g pack 2 Scottish Salmon Fillets, skinned; 100 g pack asparagus tips

Adapt this Scandi-style recipe to whatever veg are in season – asparagus and radishes can be swapped for cauliflower and Brussels sprouts in the colder months.

4.5 out of 5 stars(32) Rate this recipe

Gluten freeHealthyHigh in omega 3

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g baby new potatoes, halved
200g Essential Radish, trimmed
1 tbsp olive oil, plus 1 tsp
260g pack 2 Scottish Salmon Fillets, skinned
100g pack asparagus tips

For the sauce

50g Essential Greek Style Yogurt
½ tbsp essential Dijon Mustard
½ tsp white wine vinegar
1 tsp Essential Clear Honey
¼ x 20g pack dill, fronds finely chopped

Preheat the oven to 200ºC, gas mark 6. Toss the potatoes and radishes with 1 tbsp oil and spread out on a large baking tray. Season and roast for an initial 15 minutes.
Season the salmon fillets, then nestle into the tray of vegetables and roast for 10 minutes. Coat the asparagus in 1 tsp oil, season and add to the baking tray. Roast everything for a final 10-12 minutes or until the fish is cooked through, opaque and flakes easily, and the vegetables are tender and golden.
Meanwhile, in a small bowl, mix together all the sauce ingredients (reserving a little dill); season. Serve the traybake drizzled with the sauce and sprinkled with the reserved dill.

Typical values per serving when made using specific products in recipe