A delightful salad with baby potatoes, asparagus, tenderstem broccoli, and salmon, dressed with a mix of wholegrain mustard, dijon mustard, honey, and olive oil.
1: Put the potatoes in a pot of cold water, bring to a boil and let simmer until the potatoes are tender.
2: Bake the salmon in the oven at 190C for 10 minutes.
3: Boil the broccoli for 3 minutes and the asparagus for 2.
4: Toast the seeds in a pan.
5: Chop everything so it's fairly bite-sized.
6: Mix together the dressing ingredients and then add it to the veg, mix well and top with the flaked salmon and toasted seeds!
