Dill Mustard Salmon with Pea and Potato Mash
Juicy salmon with a savory dill and mustard crust meets creamy pea and potato mash. A fresh main course that's on the table in about half an hour.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Salmon fillet, skinless
- 400 g floury potatoes
- 150 g frozen peas
- 100 ml milk
- 20 g butter
- 100 g crème fraîche
- 2 tbsp medium-hot mustard
- 1 bunch bunch dill
- 1 pc lemon (zest and juice)
- 1 tbsp rapeseed oil
- salt
- pepper
Method
- Peel the potatoes, cut them into rough cubes and boil them in salted water for about 15 minutes until soft.
- Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
- Pat the salmon fillets dry, season them with salt and pepper and place them on the tray skin side down.
- Mix the mustard with half of the finely chopped dill, the lemon zest and 1 tbsp rapeseed oil and spread the mixture over the fillets.
- Bake the salmon fillets in the oven for 10 to 12 minutes, until the flesh is just slightly glassy in the centre.
- Add the peas to the potatoes for the last 4 minutes of their cooking time, then drain.
- Drain the potatoes, mash them with butter and milk, fold in the peas and season with salt, pepper and a little lemon juice.
- Mix the crème fraîche with the remaining dill, a splash of lemon juice and a pinch of salt.
- Serve the salmon with the mash and dill cream immediately.