Baked chilli–lime salmon with sweet potato, broccolini and asparagus
- 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
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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)
Total fat 17.5g
–Saturated fat 3.5g
Dietary fibre 10.4g
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