1⁄2 celeriac, about 250g/9oz, cubed
250g/9oz potatoes, cubed
3 tbsp dried breadcrumbs
juice 1⁄2 orange
1 tbsp chopped dill
2 tbsp wholegrain mustard
2 x 175g/6oz skinless salmon llets
25g/1oz extra-light soft cheese
Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
Mix the breadcrumbs, 1 tbsp orange juice, the dill and 11⁄2 tbsp mustard. Put the sh on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.
541 kcals, protein 45g, carbs 40g, fat 23g, sat fat 5g, bre 8g, sugar 6g, salt 1.45g