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10-Min Dijon Salmon & Smashed Potatoes

10-Min Dijon Salmon & Smashed Potatoes

4.5rating out of 5

(631 reviews from our customers)

Prep Time

10 min



For a succulent, speedy supper, you'll zap waxy potatoes in the microwave and serve them with seared salmon fillets, a creamy dill sauce and buttery Tenderstem broccoli. Delish!

Prep Time

10 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 garlic clove
10g dill
300g waxy potatoes
Tenderstem broccoli
120g Tenderstem broccoli
1 Dijon mustard pot (5.5g) †
1 pot of crème fraîche (100g) †
salmon fillets skinless
220g skin-on salmon fillets †
You Will Need
Cling film, microwave, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 10g dill
  • 300g waxy potatoes
  • 120g Tenderstem broccoli
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
  • 2 x 110g skin-on salmon fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 531 kJ
127 kcal
2020 kJ
484 kcal
of which saturates
7.4 g
2.8 g
28.2 g
10.7 g
of which sugars
7.5 g
1.4 g
28.6 g
5.2 g
Fibre 1.6 g 6 g
Protein 7.7 g 29.2 g
Salt 0.08 g 0.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
10g dill
300g waxy potatoes
120g Tenderstem broccoli
tenderstem broccoli (100%)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 pot of crème fraîche (100g)
milk(56.15%), cream (milk)(42.84%), stabiliser potato starch, lactic starter culture
2 x 110g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
  • Allergens highlighted by † (mustard, milk, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)


Now, let's get started!

Boil a kettle

Add the waxy potatoes to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave for 4-5 min or until the potatoes are fork tender

Tip: Cooking for 4? Microwave the potatoes for 6-8 min!


Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the salmon fillets, season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily


Whilst the salmon is cooking, add the Tenderstem broccoli to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain and return to the pot


Chop the dill roughly

Peel and gently crush the garlic clove[s] with the back of a knife

Add the crème fraîche, Dijon mustard and 2 tbsp [4 tbsp] cold water to a bowl and mix it all together – this is your Dijon sauce


Add the crushed garlic to the pan with the salmon and cook for 1 min until fragrant

Once fragrant, reduce the heat to medium and add the Dijon sauce and most of the chopped dill (save the rest for a garnish!) and cook for 2 min further or until the salmon is cooked through


Once the potatoes are fork tender, add a large knob of butter and a generous pinch of salt and pepper

Crush the potatoes lightly with a masher – these are your smashed potatoes

Tip: Just crush then gently, or they'll turn to mash!


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Serve the Dijon salmon over the smashed potatoes with the Tenderstem broccoli to the side

Pour over any remaining sauce and garnish with the reserved dill


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