Baked chilli–lime salmon with sweet potato, broccolini and asparagus

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Vanessa Levis

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Try this zingy baked salmon meal for one with the perfect balance of veg, carbs, protein - and flavour!

Serves: 1

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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125g sweet potato/ kumarasweet-potatoX, peeled, cut into thin rounds
1 tablespoon lime juice
1 teaspoon reduced-salt soy sauce
1 teaspoon honey
pinch dried chilli flakes
125g skinless salmon fillet
½ bunch asparagus spears, trimmed
½ bunch (3–4 florets) broccolini, trimmed
75g cherry tomatoes, halved

Instructions

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1 Preheat the oven to 200°C. Line a small baking tray with baking paper. Place the kumara on prepared tray and spray lightly with olive oil. Bake sweet potato for 20 minutes.

2 Meanwhile, combine lime juice, soy sauce, honey and chilli flakes in a small bowl. Add the salmon, asparagus, broccolini and tomatoes to the tray, on top of the kumara. Drizzle salmon with half the chilli–lime dressing.

3 Bake the salmon and veg for a further 10–15 minutes, or until salmon is cooked to your liking and vegetables are golden. Serve salmon and vegetables drizzled with remaining chilli–lime dressing.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1849 kJ

Protein 35.4 g

Total fat 17.5 g

Saturated fat 3.5 g

Carbohydrates 28.8 g

Sugar 17.4 g

Dietary fibre 10.4 g

Sodium 265 mg

Calcium 103 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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