Honey, mustard and salmon traybake

This hands-off 5 ingredient traybake will soon become a midweek staple. You can leave the skin on your salmon fillets, or remove if, if you prefer.

We love a traybake recipe and this speedy one is perfect for when you’re short on time. This hands-off 5 ingredient traybake will soon become a midweek staple. You can leave the skin on your salmon fillets, or remove if, if you prefer.

Yields: 4 servings

Prep Time: 20 mins

Process Time: 45 mins

Total Time: 1 hour 5 mins

Calories per Serving: 541

Ingredients

• 850 g

  new potatoes, halved

• 200 g

  Tenderstem broccoli, roughly chopped

• 2 tbsp.

  wholegrain mustard

• 3 tbsp.

  runny honey

• 4

  x salmon fillets (about 120g each), see intro

You will also need

• 2 tbsp.

  olive oil

Directions

1. Preheat oven to 200°C (180°C fan) mark 6. In a large bowl toss the potatoes, broccoli, 1tbsp oil and plenty of seasoning. Tip the potatoes into a medium roasting tin and cook for 30min, or until beginning to turn golden, adding the broccoli for the final 10min.
2. In the empty bowl, mix the mustard, honey, remaining 1tbsp oil and plenty of seasoning. Carefully remove the tin from the oven and mix through 1/2 the mustard mixture. Add the salmon fillets to the bowl with the remaining mustard mixture and turn to coat.
3. Arrange the fish on top of the vegetables and return tin to the oven for 12-15min, or until the salmon is cooked through and vegetables are tender. Serve.

Per serving:

• Calories: 541
• Protein: 31g
• Fat: 25g
• Saturates: 4g
• Carbs: 45g
• Total sugars: 15g
• Fibre: 7g