This dish has that real Autumn feel to it. The honey mustard dressing is comforting and sweet, the potatoes soak up all the juices and the roasted peppers give this salmon dish a real juicy flavour to it. Perfect to enjoy on a cosy evening at home after work!
Roasting your own peppers is easier and tastier than using a shop bought jar version. Just pop a couple of peppers into a hot oven and leave to cook for half an hour (while everything else is also cooking away). The end result is juicy and tender peppers that are perfect for a dish like this or to pop into a salad for lunch the next day.
This recipe is a favourite week night meal of mine. It’s easy to make, packed full of flavour and full of comforts. The pine nuts add a bit of extra crunch.
- 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
- Add the peppers to an oven dish and cover in olive oil. Place in a hot oven (the hottest setting) for around 15 minutes.
- 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.
- 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.
- Take the peppers out of the oven and slice.
- 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.