Honey mustard seared salmon fillets with rice and roasted baby tomatoes Recipe

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20 min

Nutrition per portion

Calories 500 kCal 25%
Fat 34g 49%

A coating of honey mustard transforms salmon from everyday eating to something extra-special in minutes


  • 8 midi plum tomato vines (allow 2 per serving)
  • 1tbsp olive oil
  • Salt and freshly ground pepper
  • 4 skinless salmon fillets, approx 140g (5oz) each
  • 2tbsp honey mustard
  • 50g (2oz) butter
  • 1 medium onion, finely chopped
  • 140ml (¼ pt) dry white wine
  • 5tbsp crème fraîche
  • 1 bunch watercress, washed


  • Preheat the oven to 180°C (350°F, gas mark 4). Pierce each of the tomatoes with a sharp knife or cocktail stick and place in a single layer on a baking tray. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 20 mins.

  • Season salmon lightly with salt and generously with pepper. Spread the honey mustard over both sides of the fish. In a large frying pan, heat half the butter. Sear fish over a high heat, turning once, for about 8 mins until browned on both sides. Using a spatula, transfer the salmon to a platter.

  • Add rest of butter to pan and cook onion for 2 mins, stirring. Reduce heat, add wine and simmer for 2 mins, then stir in crème fraîche. Return fish to pan to warm through. Serve on a bed of rice with the roasted tomatoes. Spoon sauce over and garnish with watercress.

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Top Tip

Salmon is a rich source of omega-3 fatty acids, which can help reduce the risk of heart disease. Experts recommend eating two portions of fish each week.