Honey mustard salmon, potato and long-stem broccoli traybake

• new potatoes↗600g g

  halved if large

• long-stem broccoli↗400g g
• wholegrain mustard↗2 tbsp tbsp
• honey↗2 tbsp tbsp
• rapeseed2 tbsp tbsp

  or ground nut oil

• skin-on salmon fillets↗4

  (about 120g each)

Step-by-step instructions

1. 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 long-stem broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.

2. 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.

3. 3

   Transfer the steam-dried potatoes and long-stem 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.

4. 4

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