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Sesame salmon, purple sprouting broccoli & sweet potato mash

Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 463
  • Carbohydrates 29
  • Saturated Fat 4
  • Sugar 15
  • Protein 32
  • Fat 22
  • Fibre 10
  • Salt 1.1

Nutrition per serving

  • Calories 463
  • Carbohydrates 29
  • Saturated Fat 4
  • Sugar 15
  • Protein 32
  • Fat 22
  • Fibre 10
  • Salt 1.1

Ingredients

  • 1 ½ tbsp sesame oil
  • 1 tbsp low-salt soy sauce
  • thumb-sized piece ginger, grated
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 2 sweet potatoes, scrubbed and cut into wedges
  • 1 lime, cut into wedges
  • 2 boneless skinless salmon fillets
  • 250g purple sprouting broccoli
  • 1 tbsp sesame seeds
  • 1 red chilli, thinly sliced (deseeded if you don't like it too hot)

Method

  1. Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.

  2. Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.

  3. Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

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