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
Serves 2
1 ½ tbsp sesame oil1 tbsp low-salt soy saucethumb-sized piece ginger, grated1 garlic clove, crushed1 tsp honey2 sweet potatoes, scrubbed and cut into wedges1 lime, cut into wedges2 boneless skinless salmon fillets250g purple sprouting broccoli1 tbsp sesame seeds1 red chilli, thinly sliced (deseeded if you don’t like it too hot)
STEP 1Heat 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 2Meanwhile, 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.STEP 3Remove 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.
