Classic Salmon & Honey Mustard Sauce

Name: Classic Salmon & Honey Mustard Sauce with Mash & Sautéed Greens
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 2 packet Potato; 280 g Salmon; 1 sachet Classic Roast Seasoning; ½ Broccoli; 1 packet Green beans; 1 packet Honey-Mustard Sauce; 1 drizzle olive oil; 20 g butter; 2 tbs milk

with Mash & Sautéed Greens

Julian PaunczUpdated on June 25, 2026

Get tasty recipes from just $6 per serving

Calories

551 kcal

Protein

34.5g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Fish
Milk
Soy
May contain traces of allergens

Give the dinner table a boost with this ultra-cosy comfort meal without the fuss. Perfectly seared salmon are paired with a mountain of fluffy potato mash and tender sautéed broccoli and green beans. Drizzle over a generous helping of sweet and tangy honey-mustard sauce for a nostalgic weeknight winner that hits the spot every time!

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

Ingredients

Serving amount

2 packet

Potato

280 g

Salmon

(Contains: Fish)

1 sachet

Classic Roast Seasoning

Broccoli

1 packet

Green beans

1 packet

Honey-Mustard Sauce

(Contains: Milk May be present: Soy)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

Nutrition

Calories551 kcal

Energy (kJ)2300 kJ

Fat35.9 g

of which saturates10.7 g

Carbohydrate20.1 g

of which sugars9.9 g

Dietary Fibre4.9 g

Protein34.5 g

Cholesterol1.1 mg

Sodium567 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 Non-Stick Pan

•Large Pan

Cooking Steps

Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks.
Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel. In a medium bowl, combine Aussie spice blend seasoning, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
Transfer to a plate, cover and rest for 5 minutes. TIP: Patting the skin dry helps it crisp up in the pan!

While salmon is cooking, Chop broccoli (including stalk!) into small florets (see ingredients). Trim green beans.
Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook veggies, until tender, 5-6 minutes. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.

In a small heatproof bowl, microwave honey mustard sauce and any salmon resting juices, in 30 second bursts, until warmed through.
Divide classic salmon, mash and sautéed greens between plates. Spoon over honey mustard sauce. Enjoy!

If you've added a fancify bundle, crumble over marinated goat's cheese. Garnish with flaked almonds.