- 750g medium potato, cut into wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 head broccoli, trimmed and broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 200ml tub crème fraîche
- 2 tbsp wholegrain mustard
- 2 large or 4 small salmon fillet, cut into large pieces
- handful grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don’t have a microwave, boil instead.
Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Buying salmon fillets
Salmon sold in packs normally has the skin still on. Buy it from the fish counter instead, and ask them to remove the skin, saving you the hassle when you get home. Make sure it is from a sustainable source.