Honey Mustard Salmon Traybake

Serves: 4
Cooking time: 15 minutes
Preparation time: 10 minutes


Ingredients for the chicken

  • 1 tsp Grey Poupon Dijon mustard
  • 2 heaped tsp Grey Poupon Wholegrain mustard
  • 1 1/2 tbsp honey
  • 3 Garlic cloves
  • 1/2 tsp paprika
  • 1/4 tsp chilli flakes
  • 450g salmon
  • 500g ruby gem or new potatoes
  • 1 red onion
  • Bunch of radishes
  • 2 tbsp of olive oil
  • A big pinch: salt, pepper, Za’atar, sumac, ground coriander and ground cumin
  • 250g sprouts
  • 3 spring onions
  • Lemon & dill to serve


    1. Mix together, mustards, honey, garlic, paprika and chilli flakes, brush over flesh side of salmon and set aside
    2. Half the potatoes and radishes and slice the red onion
    3. Add to tray along with olive oil and spices and roast at 180C for 25mins
    4. Stir in halved sprouts, sliced spring onions and squeeze over juice of 1 lemon
    5. Make a well in the centre and lay down your salmon with a slice of lemon
    6. Bake for a further 12-15 minutes depending on how you like your salmon and serve with fresh dill