About the Recipe
This Asian-inspired salmon supper with a nutty sesame dressing, crisp veggies, and comforting sweet potato mash. It's healthy, low-calorie, and rich in both protein and omega-3s.
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 (or regular broccoli if you can't find the purple stuff)
1 tbsp sesame seeds
1 red chilli, thinly sliced (deseeded if you don't like it too hot)
Preparation
STEP 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.
STEP 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. *Option for crispier broccoli: roast salmon alone and then gently (and barely) steam broccoli, until warm but still largely raw.
STEP 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.