Description
This wholesome and flavorful dish features tender sesame-glazed salmon, crispy roasted sweet potato wedges, and lightly steamed broccoli. It’s a perfectly balanced meal packed with Omega-3 fatty acids, fiber, and nutrients — simple enough for a weeknight but elegant enough for a special dinner.
Ingredients
For the Salmon:
1 salmon fillet
1 teaspoon soy sauce
1 teaspoon honey or maple syrup
½ teaspoon sesame oil
½ teaspoon rice vinegar (optional)
½ teaspoon black sesame seeds
Salt and pepper, to taste
For the Sweet Potato Wedges:
1 medium sweet potato, peeled and sliced into wedges
1 teaspoon olive oil
½ teaspoon paprika
Salt and pepper, to taste
For the Broccoli:
1 cup broccoli florets
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C).
Roast the sweet potatoes: Toss the wedges with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp at the edges.
Glaze and bake the salmon: In a small bowl, mix the soy sauce, honey, sesame oil, and rice vinegar. Place the salmon on a lined baking tray, brush with the glaze, and sprinkle with sesame seeds. Bake for 12–15 minutes, until the fish flakes easily with a fork.
Steam the broccoli: While the salmon and potatoes cook, steam the broccoli for 4–5 minutes until bright green and tender. Season lightly with salt.
Assemble and serve: Plate the salmon with the sweet potato wedges and broccoli. Drizzle any remaining glaze over the salmon, if desired. Serve hot.
Notes
Calories: ~500 kcal
- Prep Time: 10 minutes
- Cook Time: 30 minutes