The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
French mustard & dill salmon traybake
A tray, a handful of quality ingredients and a very good idea: that’s dinner doing what it does best. Salmon shines in a coat of punchy Dijon mustard and dill, and joins roasted baby potatoes, peppers, and tomatoes as they bake in a light stock. A drizzle of dill-spiked yogurt at the end adds a creamy finish to this delish fish dish!
SWK: High protein
Plants 3
one tray
Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 pepper
- 400g baby potatoes
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh dill
- 2 skinless salmon fillets (Fish)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 543
Protein: 37g
Carbs: 49g
Fat: 21g
Ingredients
- 800g baby potatoes
- 2 onion
- 2 pepper
- 2 x of fresh dill
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 skinless salmon fillets (Fish)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 520
Protein: 35g
Carbs: 46g
Fat: 21g
French mustard & dill salmon traybake
A tray, a handful of quality ingredients and a very good idea: that’s dinner doing what it does best. Salmon shines in a coat of punchy Dijon mustard and dill, and joins roasted baby potatoes, peppers, and tomatoes as they bake in a light stock. A drizzle of dill-spiked yogurt at the end adds a creamy finish to this delish fish dish!
Cook time:
45 mins
Cuisine:
British
Food group:
Fish
Allergens: Milk, Mustard, Celery, Fish
Cooking Instructions
Before you start
- 1 ovenproof baking dish
- 1 small mixing bowl
Get your potatoes going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes, then put them into a large baking dish and spritz with cooking spray. Lightly season and roast for 15 mins.
Chop, chop!
- Meanwhile, peel the onions and cut each into 8 wedges, then deseed and thickly slice the peppers.
- Finely chop the dill and mix half into the yogurt.
Roast the veg
- Add the onions, peppers, tomatoes and half the mustard to the baking dish, and roast for 5 mins.
Sort your salmon
- Dissolve half the stock cube in 100ml boiled water (200ml for 4 portions).
- In a small bowl, mix together the remaining mustard and dill, then spread it onto the salmon.
- Place the salmon on top of the vegetables in the baking dish. Pour in the stock and roast for 12-15 mins until the fish is cooked through and flaking.
Dish up
- To serve, top the veg with the salmon and drizzle over the yogurt.