The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp wholegrain mustard (Mustard)
-
200ml cashew cream (Nuts)
- 2 garlic clove
- 1 onion
- 40g baby spinach
-
20g italian hard cheese (Eggs, Milk)
- 1 handful of fresh dill
- 80g green beans
- 2 large potatoes
- 2 salmon fillets (Fish)
Eggs, Fish, Milk, Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 659Kcal |
| 532kJ | 2756kJ | |
| Fat | 7.0g | 36g |
| of which saturates | 1.5g | 7.8g |
| Carbohydrates | 8g | 42g |
| of which sugars | 1.1g | 5.8g |
| Protein | 7.3g | 38g |
| Salt | 0.18g | 0.93g |
| Fibre | 1.4g | 7.2g |
Ingredients
Ingredients
- 1 salmon fillet (Fish)
-
1 tbsp wholegrain mustard (use half) (Mustard)
-
200ml cashew cream (use half) (Nuts)
-
20g italian hard cheese (use half) (Eggs, Milk)
- 40g baby spinach (use half)
- 80g green beans (use half)
- 1 handful of fresh dill (use half)
- 1 onion (use half)
- 2 garlic clove
- 2 large potatoes
Eggs, Fish, Milk, Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 827Kcal |
| 463kJ | 3461kJ | |
| Fat | 5.1g | 38g |
| of which saturates | 1.1g | 8.1g |
| Carbohydrates | 10g | 76g |
| of which sugars | 1.0g | 7.4g |
| Protein | 5.6g | 42g |
| Salt | 0.13g | 0.97g |
| Fibre | 1.4g | 11g |
Salmon Dauphinoise with Potato Topping, Roast Green Beans & Dill
Elevate your weeknight dinners with this restaurant-worthy fish supper, starring responsibly-sourced salmon, stirred through a velvety sauce of decadent cashew cream, comforting cheese and sharp mustard. Cover with thin potato slices and bake until golden and bubbling. Dish up alongside crunchy green beans. Finish with a sprinkle of herby dill.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small ovenproof dish, a grater, a measuring jug & a sieve
Get started
- Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp olive oil and season with salt and pepper. Roast for 20 mins, until cooked through
- Cut the potatoes into 1/2cm rounds, then add to the saucepan of boiling water. Simmer for 8-10 mins, until almost cooked, then drain
Finish the prep
- Meanwhile, thinly slice the garlic and onion. Roughly chop the dill. Trim the green beans. Finely grate the cheese. Rinse the spinach
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the onion and garlic and cook for 4-5 mins, until softened
Simmer the filling
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the wholegrain mustard into the onion pan, then add the cashew cream, half the cheese and 50ml water (25ml for 1 person).
- Bring to a boil and simmer for 4 mins, until thickened slightly
- Flake the cooked salmon into the sauce (discarding the skin), then add the spinach and half the dill. Simmer for 1-2 mins, until the spinach is wilted. Season with salt and pepper
Assemble the dauphinoise
- Layer half the potato on the base of the small ovenproof dish then pour over the salmon filling. Layer the remaining potato on top and sprinkle with the remaining cheese
- Place the dauphinoise dish on one side of the lined baking tray and the green beans onto the other side
- Toss the green beans with 1/2 tsp olive oil and a pinch of salt and pepper. Roast together for 8 mins, until the dauphinoise is golden and the green beans are tender
Plate up
- Share the dauphinoise between plates, with the green beans alongside. Sprinkle over the remaining dill
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