Cheesy Dijon salmon, broccoli & new potato

Ingredients:

• 450g (1lb) new potatoes, thinly sliced
• sea salt / freshly milled black pepper to taste
• Olive oil
• 200g (7oz) broccoli, broken into small florets
• 2 heaped teaspoons Dijon mustard
• 3 tablespoons chopped fresh parsley
• 350ml tub ready made cheese sauce
• 500g (1lb 2oz) skinless salmon fillet
• 75g (3oz) cheddar cheese, grated

Preparation Time:

10 min

Cooking Time:

30 min

Method:

1. Preheat oven to 190°C. 375°F. Gas Mark 5. Grease the all-in-one Pyrex dish.

2. Blanch the potato slices in salted boiling water in a saucepan for approximately 3 minutes. Drain, then return to the pan and drizzle over some olive oil to stop them sticking together.

3. Blanch the broccoli in salted boiling water for about 30 seconds. Drain in sieve, then place into cold water.

4. Stir the Dijon mustard and parsley into the tub of cheese sauce.

5. Place the salmon, into the Pyrex dish with the broccoli. Season with salt and pepper and sprinkle with the grated cheese.

6. Pour the cheese sauce over and then cover with the potato slices. Bake for 30 minutes or until golden.