HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

Honey mustard salmon, potato and Tenderstem® broccoli traybake image

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

Provided by Alice Johnston

Categories Dinner

Time 45m

Number Of Ingredients 6

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)

Steps:

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

Nutrition Facts : Calories 470 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium