Sweet mustard salmon with garlicky veg
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Sweet mustard salmon with garlicky veg

By Lesley Waters

A healthy and simple way to tart up salmon

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 495
  • fat 22g
  • saturates 4g
  • carbs 41g
  • sugars 2g
  • fibre 4g
  • protein 35g
  • salt 0.38g

Ingredients

  • 750g baby new potatoes, halved
  • 1 tbsp wholegrain mustard
  • juice 1 small orange
  • 2 tsp clear honey
  • 4 skinless, boneless, salmon fillets, each weighing about 140g/5oz
  • 2 orange or red peppers
  • 250g sugar snap peas
  • 2 tbsp olive oil (garlic-infused if you have it)

Method

  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.

  2. Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.

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