Easy mustard and dill salmon with new potatoes and asparagus
Sometimes simplicity really is best and this classic spring combination of salmon, asparagus and new potatoes is a perfect example. Make this dish as a seasonal midweek meal in spring, or to spoil your mum on Mother’s Day.
Or, how about this tasty traybake of pancetta-wrapped salmon with griddled asparagus?
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Ingredients
- 750g jersey royal or new potatoes, halved if large
- 200g asparagus spears, tough ends trimmed
- 200ml soured cream
- Small bunch fresh dill, roughly chopped
- 2 tsp dijon mustard
- 1 tbsp olive oil
- 4 sustainable salmon fillets, skin on
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Method
- Heat the oven to 200°C/ 180°C fan/gas 6. Fill a large pan with boiling water and put a steamer with a lid on top. Steam the potatoes for 15-20 minutes until tender, adding the asparagus for the last 5 minutes (less time if the stalks are particularly thin).
- Meanwhile, mix the soured cream, dill and dijon mustard in a small bowl with a pinch of salt and pepper and set aside.
- Heat the olive oil in a large non-stick frying pan. Fry the salmon, skin-side down, for 4 minutes, then gently turn and cook for 4 minutes more or until cooked through. Set aside and keep warm. Pour the sauce into the pan and gently warm through for a minute – don’t let it boil. Serve the fish with the steamed vegetables, then pour the sauce over the fish.
Nutrition
- 565kcals Calories
- 32.9g (9.9g saturated) Fat
- 33g Protein
- 31.8g (5.3g sugars) Carbs
- 4.9g Fibre
- 0.4g Salt
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