These two nutritious meals are on the table in just 30 minutes or less
Sesame salmon, purple sprouting broccoli & sweet potato mash
Serves 2 Prep 10 mins Cook 15 mins
1½ 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)
1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Mix together ½ 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 salmon and broccoli 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. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.
PER SERVING 463 kcals, fat 22g, saturates 4g, carbs 29g, sugars 15g, fibre 10g, protein 32g, salt 1.1g
An Asianinspired salmon recipe that’s low-cal and rich in omega-3