Roasted Pepper and Salmon Potato Salad (with a honey mustard dressing)
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 6 or 7 small/ medium potatoes (halved)
  • 2 salmon fillets
  • 1 lemon (juice of half and the other half cut into slices)
  • 1 tbpsn golden honey
  • 2 tspn dijon mustard
  • 1 red pepper
  • 1 yellow pepper
  • Handful of watercress
  • Handful of pine nuts
  • black pepper/ salt
  • olive oil
  1. Add the peppers to an oven dish and cover in olive oil. Place in a hot oven (the hottest setting) for around 15 minutes.
  2. Add the salmon and lemon slices to an oven dish. Turn down the oven to 180 degrees / gas mark 5 and then put the salmon into the oven for around 20 - 25 minutes (with the peppers also still in the oven). Then add the potatoes to a pan of boiling water for around 15 mins.
  3. To make the dressing: add the lemon juice, honey and dijon mustard and mix together. Pour in 4 tbpsn olive oil and mix again. Leave to one side.
  4. Take the peppers out of the oven and slice.
  5. Plate up the potatoes and salmon on top of some watercress and serve with the peppers. Pour over the dressing and scatter some pine nuts on top.
Recipe by A Modern Rose at