Mustard-Crusted Salmon with Celeriac Mash Recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the salmon fillets on the prepared baking sheet and spread a thin layer of Dijon mustard over each fillet.

In a small bowl, mix the breadcrumbs with olive oil until well coated. Sprinkle the breadcrumb mixture evenly over the mustard on each fillet.

Bake the salmon in the preheated oven for 15-20 minutes, or until the crust is golden and the salmon is cooked through.

While the salmon is baking, cook the celeriac in a pot of salted boiling water until tender, about 10-15 minutes. Drain the celeriac and return it to the pot.

Mash the celeriac using a potato masher or immersion blender until smooth. Stir in the butter and milk until well combined. Season with salt and pepper to taste.

Serve the mustard-crusted salmon with a generous scoop of celeriac mash on the side.