Sesame salmon, purple sprouting broccoli & sweet potato mash

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

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)

Method

1. 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.

2. 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.

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.

Recipe from Good Food magazine,February 2017