Baked salmon with sweet potato mash

Baked salmon with sweet potato mash: an easy oven dish with tender salmon, creamy mashed sweet potato, broccoli, lemon and rosemary.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 40 g
• Fat: 15 g
• Carbs: 50 g

Ingredients

• 2 wild salmon fillets
• 400 g sweet potatoes
• 150 g broccoli
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 splash of coconut milk
• 1 tsp rosemary
• 2 pinches of salt

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Peel and dice the sweet potatoes and cook them in salted water until soft.
2. Put the salmon in a baking dish, brush with the olive oil and lemon juice and season with rosemary and salt.
3. Bake the salmon in the oven at 200 °C for 12–15 min until it is juicy and flakes easily.
4. Drain the sweet potatoes and mash them with the coconut milk and a little salt into a creamy mash.
5. Cook the broccoli briefly in boiling water until it still has a little bite.
6. Arrange the salmon with the sweet potato mash and broccoli and serve straight away.

Good to know

When you want something warm, simple and still really good, this dish is a safe bet. Soft, fresh and straight from the oven to your plate.

Swaps

Salmon → trout (also provides protein and omega-3 fatty acids); sweet potato → cauliflower (milder, with fibre and vitamin C); coconut milk → Greek yoghurt (more protein, slightly fresher flavour); broccoli → green beans (with fibre and a mild bite)

Allergens

Contains fish; coconut is usually well tolerated but is worth flagging for some people. Well suited to children if the salmon is cooked thoroughly and checked very carefully for bones; in pregnancy, only serve fully cooked fish.

Dairy-free recipes