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Sesame sweet potato & salmon bake served with cherry tomatoes and broccoli

Sesame sweet potato & salmon bake

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: Per serving
HighlightNutrientUnit
kcal586
fat31g
saturates5g
carbs31g
sugars18g
high infibre10g
protein41g
salt0.3g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2022

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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