Servings4
Ingredients
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Instructions
- Heat the oven to 190°C (375°F). Cook pasta or potatoes until just underdone if they are part of the dish.
- Fold the salmon and vegetables together with Dijon mustard, lemon and black pepper and the sauce ingredients. Transfer to a shallow baking dish.
- Scatter over the cheese or crumb topping and bake for 20–30 minutes, until bubbling at the edges and golden on top.
- Rest for 5 minutes and serve with bubbling pasta bake with a crisp cheese top; the filling will be easier to portion after it settles.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Dijon mustard, lemon and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: bubbling pasta bake with a crisp cheese top.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Cut the vegetables to a similar size so they cook evenly.
- Give dense vegetables a head start before adding the salmon.
- Use the tray juices and fresh herbs to finish rather than adding lots of extra sauce.
What to serve with it
Serve with bubbling pasta bake with a crisp cheese top. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.