Sesame Sweet Potato Salmon Bake Recipes

ASIAN SALMON & SWEET POTATO TRAYBAKE

Asian salmon & sweet potato traybake image

Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.

Provided by Lizzie Harris

Categories Mains Jamie Magazine Asian Potato Sweet potato Salmon

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 large sweet potato
2 sticks of lemongrass
2.5 cm piece of ginger
2 cloves of garlic
1 teaspoon sesame oil
150 ml organic vegetable stock
150 ml light coconut milk
6-8 lime leaves or 1 lime
1 long red chilli
4 x 150 g salmon fillets, from sustainable sources
low-salt soy sauce, optional

Steps:

Preheat the oven to 190°C/375°F/gas 5.
Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Nutrition Facts : Calories 392 calories, Fat 20.1 g fat, SaturatedFat 5 g saturated fat, Protein 32.5 g protein, Carbohydrate 21.3 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.3 g salt, Fiber 0.4 g fibre

SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET POTATO MASH

Sesame salmon, purple sprouting broccoli & sweet potato mash image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Fish Course, Main course, Supper

Time 25m

Number Of Ingredients 11

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)

Steps:

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 Facts : Calories 463 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

SESAME SWEET POTATO & SALMON BAKE

Sesame sweet potato & salmon bake image

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

Provided by Liberty Mendez

Categories Dinner

Time 45m

Number Of Ingredients 7

Ingredients

1 tbsp rapeseed oil
500g sweet potatoes, cut into wedges
400g cherry tomatoes on the vine
300g long-stem broccoli, larger stems halved
4 skinless salmon fillets
3 tbsp tahini
1 tbsp black sesame seeds

Steps:

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.
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.

Nutrition Facts : Calories 586 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 0.3 milligram of sodium

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