Honey and wholegrain mustard roast salmon with lemon and dill bashed potatoes

Honey and wholegrain mustard roast salmon with lemon and dill bashed potatoes


  1. Preheat a fan oven to 200°C.
  2. Put the potatoes into a saucepan, cover with boiling water and season with salt. Bring to a boil and cook for 10 minutes until tender. Drain really thoroughly and return to the pan.
  3. Stir through the lemon zest and juice, half the dill and plenty of freshly ground black pepper. Tip onto a large non-stick roasting tin then use a potato masher or the back of a fork to break the potatoes up a bit. Spray with oil. Roast in the oven for 12 minutes.
  4. While the potatoes are roasting mix together the mustard, lemon juice, honey and oil. Place the salmon, skin-side down, on a non-stick roasting tin. Season with a little salt and pepper then spoon over the mustard mixture.
  5. Once the potatoes have been cooking for 12 minutes, stir them around on the tray. Return them to the oven along with the salmon and cook both for 12 minutes.
  6. To serve, sprinkle the remaining dill over the potatoes and serve alongside the salmon.

Image: Matt Russell.
Recipe from Mind over Fatter, by Anna Richarson, published by Headline, £16.99.

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Choose the thick-cut fillets of salmon rather than the thinner tail-end pieces if you can, although both will taste great.


For the potatoes:
400g potatoes, skins left on, cut into 2cm chunks
pinch of flaked sea salt, such as Maldon
1 lemon, finely grated zest and juice
1 teaspoon chopped dill fronds
100% extra virgin olive oil spray
freshly ground black pepper
For the salmon:
1 tablespoon wholegrain mustard
1 tablespoon freshly squeezed lemon juice
1 teaspoon runny honey
1 teaspoon mild or extra virgin olive oil
2 x 130g boneless salmon fillets, skin left on
pinch of flaked sea salt, such as Maldon
freshly ground black pepper


Time: 15 mins
Serves: 2
Nutrition: n/a