Mustard Crusted Salmon with Roast Beetroot and Sweet Potato Salad'By nohaserageldin  

August 20, 2015

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A delicious way to enjoy a very healthy protein. The tangy wholegrain-mustard compliments the richness of the beautiful coral fish, and the crunchy breadcrumb topping adds a wonderful textural contrast. It is also incredibly easy to make, which makes this dish perfect for a quick weeknight dinner. Make the salad ahead of time, even the night before to make assembling this dish a breeze.

Serves: 4
Prep time: 10 min
Cook time: 1 hour 15 min.



4 boneless salmon fillets

8 tsp wholegrain mustard (also known as grainy mustard)

6 tbsp coarse breadcrumbs , preferably whole-wheat

2 tbsp olive oil

1 clove garlic, minced

salt and pepper

For the salad

3-4 medium beetroots

2 medium sweet potatoes ( or one large)

3 cups baby spinach or rocket leaves ( or a mixture of both)

olive oil

lemon juice

salt and pepper


For the Salmon:

Preheat oven to 180 degrees C.

Grease a baking dish large enough to fit the 4 salmon fillets comfortably with a little olive oil.

Place the salmon fillets, skin side down, into the greased dish. Spread 2 teaspoons of mustard evenly on top of each of the fillets.

In a small bowl, combine the breadcrumbs, olive oil and garlic. Season with salt and pepper and mix until well combined. Divide this mixture between the salmon fillets, sprinkling it on top of the mustard layer.

Bake the salmon in the oven for 15 minutes, then place it under the oven’s grill for a further 5 minutes to brown the breadcrumb topping (if your grill/broiler is inside the oven, simply switch it on high for the final 5 minutes. If it is separate, switch it on after the salmon has been in the oven for 10 minutes so that it has a chance to heat up, then transfer the baking dish under the grill after it has completed 15 minutes of cooking).

Serve immediately with brown rice, steamed asparagus or my serving suggestion of roast beetroot & sweet potato salad (recipe below).

For the Salad (make this before cooking the salmon, even the night before):

To roast the vegetables: Preheat oven to 200 degrees C. Wash and scrub the beetroot and sweet potato well. Wrap each beetroot in foil individually (whole, with skin on) and place on baking tray. Cut the sweet potato into cubes (leaving skin on as well) and toss with olive oil, salt and spices of choice and spread out onto a non-stick baking sheet. Place both trays into the oven and roast until cooked. The sweet potato should take around 20-30 minutes, until browned. The beetroot will take around 40-50 minutes to cook (depending on size). Use a pointed knife to pierce through one after 35 minutes to check if it is soft. Unwrap the beetroot once you take them out of the oven.

Let the vegetables cool. Once the beetroot is cool enough to handle, use a knife to peel the skin off (it will slide off very easily) and chop it into cubes or wedges.

Toss the cooled roast vegetables with the spinach/rocket leaves, drizzle with olive oil and lemon juice and sprinkle with salt and pepper.

*Wholegrain mustard can be found in all large supermarkets. If you cannot find it or don’t like it, you can use Dijon mustard instead.
**You can make your own whole-wheat breadcrumbs by blending a few slices of stale whole-wheat bread in a food processor or blender until coarsely ground. You can also use panko breadcrumbs instead (Japanese-style breadcrumbs available in some large supermarkets).

Noha Serageldin is a food blogger, freelance food stylist, food photographer and writer. She grew up and lived her entire life in Cairo, Egypt before moving with her husband to Sydney, Australia in 2013 where she currently resides. Though she studied art, Noha’s true passion lies with food and everything surrounding it, compelling her to attend culinary school and pursue a career in the wonderful world of food. You can connect with Noha at