Honey Mustard Salmon Traybake with Feta Potatoes by Briony Blenman

Ingredients

• 200 miniature new potatoes, halved
• 1 tbsp olive oil
• 1 tsp paprika
• 1 block feta cheese
• 2 thick lemon slices
• 1 salmon fillet (approx. 150g)
• 1 tbsp honey
• 1 tsp dijon mustard
• 0.5 tsp garlic powder
• 150 g green beans, trimmed
• 1 tbsp fresh thyme
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) pepper

Instructions

1. Preheat oven to 200°C (400°F). Add halved potatoes to a baking tray, drizzle with 1 tbsp olive oil, season with salt, pepper, and ½ tsp paprika, toss, and arrange cut-side down.
2. Roast potatoes for 40–45 minutes until deeply golden underneath and soft in the centre.
3. After 20 minutes of potato roasting, add 2 thick lemon slices and the block of feta to the tray.
4. Pat salmon fillet dry, season with salt and pepper. Mix 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp garlic powder; brush generously over salmon, reserving 2 tsp dressing
5. In the final 12 minutes of cooking, place salmon skin-side down on the tray with the green beans (seasoned with salt, pepper, and a drizzle of olive oil).
6. Return tray to oven for 12 minutes until salmon flakes easily and glaze caramelises.
7. Optional: finish under the grill for 2–3 minutes for a deeper crust, watching closely.
8. Break roasted feta over potatoes, scatter with 1 tbsp fresh thyme, and squeeze over one roasted lemon slice.
9. Plate salmon with the remaining lemon slice on top and drizzle with reserved honey mustard dressing.