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