Ingredients

The following ingredients have 4 Servings
  • 8 – 10 oz fingerling potatoes, (halved lengthwise)
  • 3 tablespoons olive oil, (divided)
  • Kosher salt and black pepper to taste
  • 4 (6 oz) salmon fillets
  • 6 – 8 tablespoons Maille® Old Style Mustard ((see notes))
  • 1 cup cherry tomatoes
  • 1 bunch Broccolini ((about 200g))

Instruction

  • Arrange a rack in the middle of the oven and heat to 400° F. Line a rimmed baking sheet with parchment paper, or foil, for easy cleanup later. Spray with cooking spray.
  • Place potatoes on the baking sheet, and drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arrange the potatoes to be cut-side down. Bake for 15 minutes.
  • Meanwhile, pat dry salmon fillets with paper towel. Brush salmon with Maille Old Style Mustard. Set aside.
  • Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil and sprinkle with the remaining teaspoon salt and black pepper to taste. Set aside.
  • After 15 minutes, push potatoes to edges of pan, creating 4 open spaces to place the salmon. Place salmon in the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon.
  • Bake 15 minutes, or until the salmon is cooked through. Note: if broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.