Salmon in a Creamy Mustard & Dill Sauce

Salmon in a Creamy Mustard & Dill Sauce

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Salmon is a great source of good fats and is enhanced here with coating of a creamy mustard & dill sauce.

What Can Be Served With It?

Wholewheat Pasta – This recipe suggests using wholewheat pasta. This can either be mixed in at the end or kept separate from the creamy sauce.

Mashed PotatoCreamy and mashed potato give a real comfort food feeling to the dish.

Green Salad – If you’re trying to reduce your carbs then opt for a green salad. Spinach leaves are a simple accompaniment, which will complement the dish, but allow the creamy sauce to shine.

Broccoli – Another low carb addition would be broccoli. The slightly earthy taste of the broccoli goes well with the creamy sauce and will add a bit more crunch to the meal.

Sweetcorn, Garlic, Peas, red peppers in vegetable stock with creme fraiche in a pan

How Could I Make This Quicker?

If you have previously cooked some salmon or/and pasta earlier in the week then you only need to worry about cooking the sauce, which should only take about 10 minutes to cook.

You can also buy pre-cooked salmon in the supermarket, although try to get plain salmon as you don’t want to confuse the flavours.

Pre-cooked salmon and pasta will keep for about 3 days in the fridge.

Sweetcorn Garlic Peas Peppers Vegetable Stock Melted creme fraiche And Dill In A Pan
Sweetcorn, Garlic, Peas, red peppers in vegetable stock with creme fraiche in a pan with flaked salmon and pasta

Salmon in a Creamy Mustard & Dill Sauce

Salmon in a creamy sauce mixed with wholewheat pasta
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Prep Time10 minutes
Cook Time20 minutes
Servings: 4 people
Calories: 503kcal


  • 4 Salmon Fillets
  • 4 Garlic Cloves
  • 1 Red Pepper
  • 160 g Wholewheat Fusilli Pasta
  • 200 ml Vegetable Stock
  • 1 teaspoon English Mustard
  • 1 teaspoon Dried Dill
  • 1 teaspoon Lemon Juice
  • Black Pepper
  • Handful Frozen Peas
  • Handful Frozen Sweetcorn
  • 300 ml Creme Fraiche


  • Pre-heat the oven to 200C Fan.
  • Wrap the salmon fillets in foil and cook for 20 minutes.
  • While the salmon is cooking, chop the garlic cloves and red pepper. 
  • Put the pasta in a pan with boiling water and cook for 10-15 minutes. 
  • On a medium heat, fry the garlic cloves and red pepper in the oil for a few minutes. 
  • Add the sweetcorn, peas, mustard, dill, lemon juice, black pepper and stock to the garlic and pepper and bring to boil. Simmer gently until the salmon is cooked. 
  • Flake the salmon into the vegetable mixture. 
  • Add the crème fraiche and stir until it all melts and you have a creamy sauce. 
  • Serve with the pasta stirred through the creamy salmon and vegetable mixture or have it on the side. 
Nutrition Facts
Salmon in a Creamy Mustard & Dill Sauce
Amount Per Serving (1 person)
Calories 503 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 16g100%
Sodium 40mg2%
Potassium 149mg4%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.