Salmon with wholegrain mustard bechamel

Make the sauce

Melt butter over medium heat

Add flour and beat over the heat to combine

Add milk a little at a time and beat well to keep smooth. Add more milk if sauce too thick

Season with salt and pepper

Add sugar, mustard and parsley.

Stir over a low heat for a minute or so

Place salmon fillets in an ovenproof dish and pour over sauce

Cover with foil and bake at 375º for 20 minutes