App onlyCreamy greens pot pie.
Enjoy this healthy and low calorie vegetarian pie for an easy family dinner. It's filled with butterbeans, kale, leeks and peas and topped with filo pastry
Sesame sweet potato & salmon bake
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp rapeseed oil
- 500g sweet potatoescut into wedges
- 400g cherry tomatoeson the vine
- 300g long-stem broccolilarger stems halved
- 4 skinless salmon fillets
- 3 tbsp tahini
- 1 tbsp black sesame seeds
Nutrition: Per serving
- kcal586
- fat31g
- saturates5g
- carbs31g
- sugars18g
- fibre10ghigh
- protein41g
- salt0.3g
Method
step 1
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.
step 2
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.
