Salmon, Sweet Potato and Tahini Bake
Salmon, Sweet Potato and Tahini Bake



  • 1 tbsp oil
  • 500g sweet potatoes, cut into wedges
  • 400g baby tomatoes on the vine
  • 300g tenderstem broccoli
  • 4 salmon fillets, skin removed
  • 3 tbsp tahini
  • 1 tbsp sesame seeds
  • Preheat the oven to 200C. Toss the potato wedges in oil and seasoning, place in a baking tray and roast for 20 mins. Add the broccoli and tomatoes, toss with the potatoes and roast for 15 mins more.
  • Nestle the salmon in the tray and brush with 1 tbsp of tahini. Scatter with sesame seeds and bake for 10 mins, or until the fish is cooked through. Loosen the remaining tahini with a splash of water, drizzle all over the cooked vegetables, and serve piping hot.
40 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box