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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation time: 5 minutes
Cooking time: 10 minutes
2 tablespoons low-salt wholegrain mustard
1 tablespoon maple syrup
4 salmon fillets, skin on, each about 125g (4 oz)
450g (14 1/2 oz) asparagus or tender stem broccoli
1. Mix the mustard with the maple syrup to make a glaze for the salmon.
2. Place the salmon fillets, skin side down, on a shallow ovenproof tray or grill rack lined with foil and spread the glaze over them. Place under a preheated grill and cook for 10 minutes, depending on thickness, until cooked through.
3. Meanwhile, steam the asparagus or broccoli until just tender. Transfer to 4 warm plates, top with the salmon and serve with new potatoes.