Sesame sweet potato & salmon bake
- Liberty Mendez
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Serves 4
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 4.2 out of 5.8 ratingsRate
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Tuck into our tahini-roasted salmon with sweet potato, tomatoes and broccoli. A balanced meal made with just one tray, it will save on washing up
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
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1 tbsp rapeseed oil
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500g sweet potatoes
cut into wedges
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400g cherry tomatoes
on the vine
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300g long-stem broccoli
larger stems halved
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4 skinless salmon fillets
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3 tbsp tahini
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1 tbsp black sesame seeds
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Nutrition: Per serving
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kcal586
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fat31g
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saturates5g
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carbs31g
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sugars18g
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fibre10g
high
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protein41g
-
salt0.3g
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Method
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step 1
Heat the oven to 200C/180C/gas 6. Put the oil and sweet potatoes on a baking tray and toss with seasoning. Roast for 15-20 mins. Add the cherry tomatoes and broccoli, then toss with the sweet potatoes. Roast for 15 mins more until the tomatoes are close to bursting.
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step 2
Nestle the salmon in the tray, brush with 1 tbsp of the tahini and top with the sesame seeds. Bake for a further 8-10 mins until the salmon is cooked through. Loosen the remaining tahini with a bit of water if needed, then drizzle over the cooked veg and serve.
Recipe from Good Food magazine, January 2022
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A star rating of 4.2 out of 5.8 ratings
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