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)
Mustard, Nuts, Eggs, Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 659Kcal |
| 504kJ | 2756kJ | |
| Fat | 6.7g | 36g |
| of which saturates | 1.4g | 7.8g |
| Carbohydrates | 8g | 42g |
| of which sugars | 1.1g | 5.8g |
| Protein | 7.0g | 38g |
| Salt | 0.17g | 0.93g |
| Fibre | 1.3g | 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
Mustard, Nuts, Eggs, Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 827Kcal |
| 479kJ | 3461kJ | |
| Fat | 5.2g | 38g |
| of which saturates | 1.1g | 8.1g |
| Carbohydrates | 11g | 76g |
| of which sugars | 1.0g | 7.4g |
| Protein | 5.8g | 42g |
| Salt | 0.13g | 0.94g |
| Fibre | 1.5g | 11g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Line a baking tray with parchment paper
- Pull out a sieve, a large frying pan, a grater, a measuring jug & a small ovenproof dish
Par boil the potatoes
- Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper. Bake 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
Prep the veg
- Thinly slice the garlic and onion. Roughly chop the dill. Trim the green bean. Grate the cheese. Rinse the spinach
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion and garlic and cook for 4-5 mins, until softened
Combine the flavours
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir in the wholegrain mustard, then add the cashew cream, half of the cheese and 50ml of water (25ml for 1 person).
- Bring to a boil and simmer for 4 mins until thickened slightly. Flake in the cooked salmon and add the spinach and half of the dill. Simmer for 1-2 mins, until the spinach is wilted
- Season with salt and pepper
Assemble the dauphinoise
- Layer half of the potatoes on the base of the ovenproof dish then pour over the creamy salmon mixture.
- Layer the remaining potatoes on top and sprinkle with the remaining cheese
- Place the dauphinoise dish on one side of the baking tray and the green beans on the other
- Toss the beans with 1/2 tsp oil and a pinch of salt and pepper. Roast together for 8 mins, until the dauphinoise is bubbling and the beans are golden and cooked through
Plate up
- Share the dauphinoise between plates, with the beans alongside. Sprinkle over the remaining dill
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