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
Prep:5 mins
Serves 4
1 tbsp rapeseed oil500g sweet potatoes, cut into wedges400g cherry tomatoes on the vine300g long-stem broccoli, larger stems halved4 skinless salmon fillets3 tbsp tahini1 tbsp black sesame seeds
STEP 1Heat 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.STEP 2Nestle 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.
