Sesame Salmon, Parsnips & Sweet Potato
30 min
Easy
2
Ingredients
1 ½ tbsp sesame oil
1 tbsp low salt soy sauce
thumb-sized piece ginger, grated
1 garlic clove , crushed
1 tsp honey
Bunch fresh coriander , roughly chopped
2 sweet potatoes, scrubbed and cut into wedges
2 parsnips, scrubbed and cut into wedges
1 lime, cut into wedges
2 boneless skinless salmon fillets
2 stalks rosemary
1 tbsp sesame seeds
1 red chili, thinly sliced (deseeded if you don't like it too hot)
Method
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 and parsnips wedges, skin and all, onto a lined baking tray and squeeze the lime juice over the vegetables. Cover with foil and bake on high for 12-14 mins until completely soft.
Meanwhile, spread the salmon out on another baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
Divide between plates, the salmon and vegetables. Mix in the remaining sesame oil, the chilli , coriander and some seasoning