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Baked salmon with mushrooms and potatoes

Leftover boiled potatoes are useful for traybake dishes. Just add a few veggies, fish or meat, and you’ll have a lovely meal. For example, this baked salmon with mushrooms and potatoes is on the table in 30 minutes and doesn't need much preparation either. Serve it with a crispy salad!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g new potatoes cooked
  • 4 salmon fillets
  • 150 g chestnut mushrooms
  • ½ yellow or red bell pepper
  • 4 sprigs of thyme leaves only
  • 4 spring onions
  • Parsley dill or coriander leaves to serve
  • For the mustard glaze:
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • 2 Tbsp Dijon mustard
  • 1 tsp ground pepper
  • Pinch of brown sugar optional
  • 1 garlic clove minced

Method
 

  1. Preheat the oven to 190°C.
  2. If you don’t have pre-cooked potatoes, cook them in boiling water, drain and let them cool.
  3. Cut the potatoes into chunks and scatter them into a baking tray.
  4. Mix the mustard glaze, and brush the potatoes. Put the tray in the oven and cook for 10 minutes.
  5. Brush the salmon fillets with the glaze and set aside.
  6. Slice the bell pepper and spring onions. Cut the bigger mushrooms in half.
  7. Take the tray out of the oven and scatter the chopped veggies over the potatoes.
  8. Add the thyme leaves, and brush everything again with the mustard glaze.
  9. Mix well.
  10. Put the marinated fish on top.
  11. If you have any mustard sauce left, pour over the dish. Season with salt and freshly ground pepper.
  12. Bake for another 15 minutes or so until the fish has just cooked through.
  13. Serve with fresh herbs scattered on top.