Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins


 300 g Salmon
 400 g Sweet Potato
 1 Broccoli, head
 1 Asparagus, bunch of spears
 3 tbsp Soy sauce
 1 tbsp Extra virgin olive oil
 2 Limes
 1 Garlic, clove
 1 tsp Chilli paste
 ½ Coriander, bunch
 Sesame seeds (black or white)

Adapted from Jamie Oliver 30 minute meals
1

Peel the sweet potato and cut it in half, chop a lime in half and place it in a microwave-safe bowl with the sweet potato and cover it with cling wrap—microwave for 12 minutes.

2

Put a medium size frying pan over high heat and cook salmon skin side down for 11-12 minutes.

3

While the Salmon and sweet potato are cooking, cut the broccoli into bite-size pieces, trim the ends of the asparagus, and set aside in a large heat-proof bowl until you turn the salmon.

4

In a small dish combine, the juice of 1 lime, soy sauce, olive oil, garlic and chilli

5

Rinse and pick off the coriander leaves, dry them with a paper towel and set aside until the sweet potato is cooked

6

Boil the kettle. After 11-12 minutes turn the salmon and cook for a further 1-2 minutes. While the salmon finishes cooking cover the green veggies with boiling water for 2-3 minutes then drain and pour the soy sauce combination over the top.

7

Remove the sweet potato from the microwave being careful not to burn yourself when you remove the cling wrap. Using tongs squeeze the lime juice into the sweet potato, mash with a fork and then add coriander leaves and mix gently.

8

Place the salmon skin side up on your plate, place the mash next to it and cover it with green veggies and soy sauce.

GF - use gluten free soy sauce, LF and DF




Ingredients

 300 g Salmon
 400 g Sweet Potato
 1 Broccoli, head
 1 Asparagus, bunch of spears
 3 tbsp Soy sauce
 1 tbsp Extra virgin olive oil
 2 Limes
 1 Garlic, clove
 1 tsp Chilli paste
 ½ Coriander, bunch
 Sesame seeds (black or white)

Directions

Adapted from Jamie Oliver 30 minute meals
1

Peel the sweet potato and cut it in half, chop a lime in half and place it in a microwave-safe bowl with the sweet potato and cover it with cling wrap—microwave for 12 minutes.

2

Put a medium size frying pan over high heat and cook salmon skin side down for 11-12 minutes.

3

While the Salmon and sweet potato are cooking, cut the broccoli into bite-size pieces, trim the ends of the asparagus, and set aside in a large heat-proof bowl until you turn the salmon.

4

In a small dish combine, the juice of 1 lime, soy sauce, olive oil, garlic and chilli

5

Rinse and pick off the coriander leaves, dry them with a paper towel and set aside until the sweet potato is cooked

6

Boil the kettle. After 11-12 minutes turn the salmon and cook for a further 1-2 minutes. While the salmon finishes cooking cover the green veggies with boiling water for 2-3 minutes then drain and pour the soy sauce combination over the top.

7

Remove the sweet potato from the microwave being careful not to burn yourself when you remove the cling wrap. Using tongs squeeze the lime juice into the sweet potato, mash with a fork and then add coriander leaves and mix gently.

8

Place the salmon skin side up on your plate, place the mash next to it and cover it with green veggies and soy sauce.

GF - use gluten free soy sauce, LF and DF
Salmon with coriander sweet potato mash and veggies with lime and soy

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