Salmon with Honey-Mustard & Green Vegetables

Ingredients

• 2salmon fillet — approx. 150 g per pc
• 300 gbaby potatoes — small
• 200 ggreen asparagus
• 150 gbroccoli
• 1½ tbspolive oil
• 1 tbspcoarse Dijon mustard
• 1 tbsphoney
• 1 clovegarlic
• 5 gdill — fresh
• ½ tspsea salt — fine
• ¼ tspblack pepper — freshly ground

Method

1. 1

   Preheat the oven to 210 °C.

2. 2

   Halve the larger baby potatoes and pre-cook all baby potatoes for 8 minutes. Drain them.

3. 3

   Trim the hard ends from the green asparagus and divide the broccoli into small florets.

4. 4

   Mix the baby potatoes with the broccoli, asparagus, 1 tbsp olive oil, half of the salt, and some black pepper.

5. 5

   Spread everything over a baking tray lined with baking paper and bake for 10 minutes in the oven.

6. 6

   Meanwhile, mix the mustard with honey, finely chopped garlic, and the remaining ½ tbsp olive oil.

7. 7

   Pat the salmon fillets dry and sprinkle them with the remaining salt and pepper.

8. 8

   Remove the baking tray from the oven, push the vegetables slightly aside, and place the salmon in between.

9. 9

   Spread the honey-mustard mixture over the top of the salmon.

10. 10

    Bake everything for another 10–12 minutes, until the salmon is just cooked through and the vegetables are al dente.

11. 11

    Roughly chop the dill and sprinkle it over the salmon and vegetables just before serving.