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Easy mustard and dill salmon with new potatoes and asparagus

Published: 9 Jun 16
Updated: 18 Mar 24

Sometimes simplicity really is best and this classic spring combination of salmon, asparagus and new potatoes is a perfect example. Make this dish as a seasonal midweek meal in spring, or to spoil your mum on Mother’s Day.

Or, how about this tasty traybake of pancetta-wrapped salmon with griddled asparagus?

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

Or, how about this tasty traybake of pancetta-wrapped salmon with griddled asparagus?

Gluten-free recipes

Nutrition: per serving

Calories: 565kcals
Fat: 32.9g (9.9g saturated)
Protein: 33g
Carbohydrates: 31.8g (5.3g sugars)
Fibre: 4.9g
Salt: 0.4g

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Ingredients

750g jersey royal or new potatoes, halved if large
200g asparagus spears, tough ends trimmed
200ml soured cream
Small bunch fresh dill, roughly chopped
2 tsp dijon mustard
1 tbsp olive oil
4 sustainable salmon fillets, skin on

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Method

Heat the oven to 200°C/ 180°C fan/gas 6. Fill a large pan with boiling water and put a steamer with a lid on top. Steam the potatoes for 15-20 minutes until tender, adding the asparagus for the last 5 minutes (less time if the stalks are particularly thin).
Meanwhile, mix the soured cream, dill and dijon mustard in a small bowl with a pinch of salt and pepper and set aside.
Heat the olive oil in a large non-stick frying pan. Fry the salmon, skin-side down, for 4 minutes, then gently turn and cook for 4 minutes more or until cooked through. Set aside and keep warm. Pour the sauce into the pan and gently warm through for a minute – don’t let it boil. Serve the fish with the steamed vegetables, then pour the sauce over the fish.