Honey Mustard Salmon & Potato Traybake with Broccoli

Place the new potatoes in a large pan of salted water. Bring to a boil and simmer for 10–12 minutes until nearly tender when pierced with a knife. Add the long-stem broccoli for the final 2 minutes of cooking. Drain thoroughly and let the vegetables steam-dry in the colander for a few minutes to ensure they crisp up properly in the oven.

Preheat your oven to 180°C (160°C fan/gas mark 4). In a small mixing bowl, whisk together the honey, wholegrain mustard, and 1 tablespoon of the oil. Season with a pinch of salt and black pepper to taste.

Transfer the dried potatoes and broccoli to a large baking tray. Drizzle with the remaining tablespoon of oil and toss well to coat everything evenly. Arrange the salmon fillets skin-side down among the vegetables, then generously brush the honey mustard glaze over the top of each fillet.

Roast for 15–20 minutes until the salmon is opaque and flakes easily with a fork. The potatoes should be turning lightly golden at the edges and the broccoli should be tender. Serve immediately directly from the tray.