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NEW! Sesame Salmon with Broccoli and Sweet Potato Mash

Prep Time:

20 Minutes

Cook Time:


2 Servings



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.


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)



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.


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. 


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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