Mustard salmon with potato salad Serves 4
170g low-fat sour cream 2 tbsp lemon juice 600g new potatoes, boiled, cooled and quartered Salt and black pepper 1 small fennel bulb, thinly sliced 4 salmon fillets, skin removed 3 tbsp Dijon mustard A small handful of fresh dill, chopped
1 Whisk together the sour cream with one tablespoon of lemon juice and season with salt and pepper. 2 Combine the potatoes and fennel with the sour cream mixture. 3 Place the salmon on a baking sheet lined with tin foil. 4 Whisk together the mustard and remaining lemon juice and spread over the salmon fillets.
5 Grill the salmon for 6-8 minutes, or until opaque and cooked to your liking.
6 Divide the salmon and salad between individual plates and scatter with the dill.
589kcal, 31.6g fat (10.1g saturated), 30.9g carbs (2.1g sugars), 44.5g protein, 5.8g fibre, 0.30g sodium