Parboil halved new potatoes and broccoli florets, drain and put into a buttered shallow dish. Cut skinless boneless fillets of salmon
into bite-sized chunks and nestle in amongst the veg. Mix a good dollop of wholegrain mustard with crème fraîche and spoon over
salmon and veg, ensuring everything is covered. Sprinkle with grated parmesan cheese and bake in 180°C oven, about 20 minutes,
until the salmon is cooked and it’s bubbling and brown at the edges. Serve with a simple salad.