- 750g baby new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp wholegrain mustard
- juice 1 small orange
One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…
- 2 tsp clear honey
- 4 skinless, boneless, salmon fillets, each weighing about 140g/5oz
- 2 orange or red peppers
- 250g sugar snap peas
- 2 tbsp olive oil (garlic-infused if you have it)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.