Creamy Mustard Salmon & Roasted Veg for Dinner

Name: Creamy Mustard Salmon & Roasted Veg for Dinner with Spiced Orange & White Choc Cake for Dessert
Total time: 40 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Baby Potatoes; 1 Baby Broccoli; 1 Parsnip; 2 Garlic; 1 Lemon; 280 g Salmon; 1 sachet Paprika Spice Blend; 2 packet Cream; 1 packet Dijon Mustard; 1 packet Parsley; 1 packet Caster Sugar; 1 packet Basic Sponge Mix; 1 White Choc Chips; 1 packet Roasted almonds; 1 sachet Sweet Golden Spice Blend; 1 apple; 1 drizzle olive oil

with Spiced Orange & White Choc Cake for Dessert

4.5(33)

Berlinda LeUpdated on May 09, 2026

Get tasty recipes from just $6 per serving

Calories

2610 kcal

Protein

59.2g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Fish
Milk
Gluten
Wheat
Soy
Almond
Soy
Wheat
Gluten
May contain traces of allergens
Walnut
Brazil nut
Macadamia
Milk
Peanuts
Almond
Hazelnut
Pine nut
Cashew
Pistachio
Sesame
Pecan

Treat Mum to a restaurant-quality feast this Mother's Day with tender paprika salmon pan-seared to perfection and drizzled in a velvety mustard cream sauce. Served alongside honey-roasted parsnips, baby potatoes and baby broccoli, this elegant dish is a beautiful way to say "cheers" to the leading lady in your life. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Potatoes

Baby Broccoli

Parsnip

Garlic

Lemon

280 g

Salmon

(Contains: Fish)

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

2 packet

Cream

(Contains: Milk)

1 packet

Dijon Mustard

1 packet

Parsley

1 packet

Caster Sugar

(May be present: Wheat, Gluten, Walnut, Brazil nut, Macadamia, Milk, Peanuts, Almond, Hazelnut, Pine nut, Cashew, Pistachio, Sesame, Pecan, Soy)

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)

White Choc Chips

(Contains: Milk, Soy May be present: Hazelnut, Cashew, Peanuts, Gluten, Pistachio, Almond, Walnut, Sesame, Brazil nut, Wheat, Pecan, Macadamia)

1 packet

Roasted almonds

(Contains: Almond)

1 sachet

Sweet Golden Spice Blend

(May be present: Soy, Wheat, Gluten, Milk)

apple

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)10900 kJ

Calories2610 kcal

Fat141 g

of which saturates78.3 g

Carbohydrate259 g

of which sugars121 g

Dietary Fibre12 g

Protein59.2 g

Cholesterol1.1 mg

Sodium2050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Frying Pan

Cooking Steps

PDF

Preheat oven to 240°C/220°C fan-forced.
Halve chat potatoes. Cut parsnip in quarters lengthways.
Place potatoes and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
Roast until tender, 25-30 minutes.

When potatoes have 10 minutes remaining, trim baby broccoli and place on a second lined oven tray.
Drizzle with olive oil and season with salt and pepper.
Roast until tender and slightly charred.

While baby broccoli is roasting, cut lemon into thin slices.
Thinly slice garlic.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and sprinkle over paprika spice blend.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

TIP: Patting the skin dry helps it crisp up in the pan!

Wipe out pan and return to medium-high heat with a drizzle of olive oil.
Cook garlic until fragrant,1 minute.
Stir in cream, Dijon mustard and lemon slices and simmer, 1-2 minutes. Season with salt and pepper.