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Sesame salmon, purple sprouting broccoli & sweet potato mash

Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veggies and comforting sweet potato mash. It’s healthy, incredibly simple to make, really nutrient dense and especially rich in omega-3’s.

SERVES 2 | PREP TIME = 10 mins | TOTAL COOK TIME = 25 mins

Per Serving = 556 Cals | Fat 30g | Carbs 32g | Protein 37g


  1. 1 ½ tbsp sesame oil

  2. 1 tbsp (low-salt) soy sauce

  3. thumb-sized piece ginger, grated

  4. 1 garlic clove, crushed

  5. 1 tsp honey

  6. 2 sweet potatoes, scrubbed and cut into wedges

  7. 1 lime, cut into wedges

  8. 2 boneless skinless salmon fillets

  9. 250g purple sprouting broccoli

  10. 1 tbsp sesame seeds

  11. 1 red chilli, thinly sliced (deseeded if you don’t like it too hot)


  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.

  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.

  3. Remove the lime wedges and roughly mash the sweet potato using a fork.

  4. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.


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