Mustard Dill Salmon Gnocchi Bake

 

Ingredients:

500g packet potato gnocchi

1 bunch broccolini (or ½ head broccoli cut into florets)

4 x 160g pinboned salmon portions

1 T fresh dill leaves only, finely chopped

1½ T Dijon mustard

1 T runny honey

1 T apple cider vinegar

4 T Greek yoghurt

3 T mayonnaise

1 T baby capers, drained

Lemon wedges, to serve

 

Method:

1. Preheat oven to 220°C/200°C fan forced. Grease a large baking dish.
2. Cook gnocchi in a large saucepan of boiling water until they float to the surface. Cook for a further minute. Use a slotted spoon to transfer gnocchi to prepared dish. Add ¼ C cooking liquid from pan. Continue to boil remaining liquid, add broccolini and cook for 1-2 minutes then remove.
3. In a small bowl, mix dill, mustard, honey, vinegar, yoghurt and mayonnaise.
4. Arrange salmon on top of the gnocchi and season. Drizzle over sauce and place the broccolini around the salmon. Sprinkle with the capers.
5. Bake for 10 minutes or until fish flakes when tested with a fork in the thickest part. Turn oven to grill on high. Grill gnocchi bake for 2 minutes or until salmon is golden. Serve with lemon.

 

Recipe adapted from taste.com.au

Serves 4.

 

To order salmon for this recipe, click here!