Baked chilli–lime salmon with sweet potato, broccolini and asparagus
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
- 125g sweet potato/ kumara, 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
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 442cal
-
Kilojoules 1849kJ
-
Protein 35.4g
-
Total fat 17.5g
-
–Saturated fat 3.5g
-
Carbohydrates 28.8g
-
–Sugars 17.4g
-
Dietary fibre 10.4g
-
Sodium 265mg
-
Calcium 103mg
-
Iron 4.3mg
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.
Photographer: Vanessa Levis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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