Baked salmon gets a tangy upgrade in this mustard-baked salmon recipe made with honey Dijon mustard and lemon juice and crowned with thin lemon slices. Serve this winning salmon dish with crispy kipfler potatoes and fennel tzatziki. And be sure to drizzle with olive oil before serving.
- 500 gm small kipfler potatoes, scrubbed, halved lengthways
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 2 tbsp honey Dijon mustard
- 800 gm piece salmon, skin on, pin-boned
- 3 small lemons, thinly sliced, patted dry
- 1 baby fennel (180gm), coarsely grated
- 50 gm feta, coarsely grated
- 140 gm Greek-style yoghurt
- 2 tbsp lemon juice
- 1 tbsp chopped dill
- Watercress sprigs, to serve
- 1Preheat oven to 220°C fan-forced. Place potatoes on a large oven tray lined with baking paper. Toss with 1 tbsp oil; roast until partially cooked (15 minutes).
- 2Meanwhile, combine garlic and mustard in a small bowl; season to taste. Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste.
- 3Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes).
- 4Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl; season to taste.
- 5Place salmon on a platter with watercress. Serve with kipflers and tzatziki drizzled with extra olive oil.
Pair with a selection of store-bought Middle Eastern pickled vegetables on the side.