Dijon baked salmon with butter bean mash
Prep time: 30 minsTotal time: 
Dijon baked salmon with butter bean mash
Butter beans stand in for potatoes as a healthier, high-fibre side in this easy weeknight dinner. Cannellini beans work just as well if you have those to hand
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- ½ vegetable stock cube*
- 2 skinless salmon fillets
- 20g light mayonnaise
- 2 tsp dijon mustard
- zest and juice of ½ lemon
- 1 tsp finely chopped tarragon
- 1 x 250g pack asparagus spears, woody ends trimmed
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 x 400g tin butter beans, drained and rinsed
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray. Dissolve the stock cube in 200ml just-boiled water and set aside.
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In a small bowl, stir together the mayonnaise, mustard, lemon zest, tarragon and some black pepper. Put the salmon fillets on a plate, season with a little salt and use a teaspoon to spread the mustard mixture on top. Put the asparagus on the prepared tray (leaving space to add the salmon) and coat in half the oil and some seasoning. Transfer to the oven and cook for 5 minutes. Add the salmon to the tray and return to the oven for 12 minutes or until the salmon is cooked through and the asparagus is just tender.
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Meanwhile, put the remaining oil and the garlic in a saucepan. Heat until the garlic starts to sizzle, then add the drained beans, stock and some black pepper. Bring to the boil, then reduce the heat slightly and bubble for 5 minutes, until the stock has reduced. Roughly mash with a potato masher, then simmer for a further 3-4 minutes, stirring regularly, until thickened and creamy. Stir in lemon juice to taste. Spoon the butter bean mash onto two plates, then serve with the salmon and roasted asparagus.
*Check your stock cube is gluten-free, if required.
