Sesame salmon, purple sprouting broccoli & sweet potato mash

• servings: 2 servings
• total time: 25 minutes

Ingredients

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

1 tbsp sesame seeds

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

Directions

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.

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.

Nutrition

• Calories: 463
• Total Fat: 22 g
• Saturated Fat: 4 g
• Sodium: 1.1 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 10 g
• Total Sugars: 15 g
• Protein: 32 g