The BBC Good Food logo
Salmon, new potatoes and Tenderstem® broccoli traybake
Tenderstem broccoli logo

Honey mustard salmon, potato and Tenderstem® broccoli traybake

A star rating of 5 out of 5.4 ratingsRate
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This healthy salmon traybake recipe combines classic flavours of honey and mustard. Cook with Tenderstem® broccoli and new potatoes for a simple and speedy supper

  • Gluten-free
  • Healthy
Nutrition: Per serving
high infibre6g
This recipe has been produced and tested in partnership with Tenderstem® broccoli


  • 600g new potatoes, halved if large
  • 400g Tenderstem® broccoli
  • 2 tbsp wholegrain mustard
  • 2 tbsp honey
  • 2 tbsp rapeseed or ground nut oil
  • 4 skin-on salmon fillets (about 120g each)


  • STEP 1

    Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.

  • STEP 2

    Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.

  • STEP 3

    Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.

  • STEP 4

    Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings

Sponsored content