Serves: 8

Ingredients

  • 4 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • 2 tbsp chopped dill
  • 8 salmon fillets
  • For the potato salad:
  • 1kg new potatoes, diced
  • 100g light mayonnaise
  • 1 x 150g tub natural yogurt
  • 1 tbsp chopped dill
  • 150g radishes, cut into thin half moons

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain; refresh in cold water.
  2. Meanwhile, make the dressing for the potato salad. In a mixing bowl, stir together the mayonnaise, yogurt and chopped dill. Season, add the cooked potatoes and turn to coat in the mixture. Set aside.
  3. For the salmon, mix the mustard, honey and dill with some black pepper. Place the salmon fillets on a baking tray lined with baking paper or foil, then spread the honey-mustard mixture over the salmon.
  4. Bake for 15 minutes until the fish is just cooked through. Mix the radishes into the potato salad and serve with the salmon fillets.
 

About the author

Stephanie Brooks