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Salmon, new potatoes and Tenderstem® broccoli traybake
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Honey mustard salmon, potato and Tenderstem® broccoli traybake

A star rating of 5 out of 5.4 ratingsRate
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  • 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
HighlightNutrientUnit
kcal470
fat22g
saturates3g
carbs33g
sugars12g
high infibre6g
protein32g
salt1g
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This recipe has been produced and tested in partnership with Tenderstem® broccoli

Ingredients

  • 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)

Method

  • 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

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A star rating of 5 out of 5.4 ratings
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