Salmon with Sweet Potatoes and Vegetables
Salmon with sweet potatoes and vegetables is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 large sweet potato (≈500 g)
- 1 tbsp Rapeseed Oil
- Salt
- Pepper
- 400 g cherry tomatoes (halved)
- 300 g broccolini
- 4 salmon fillets (≈150 g each; skinless)
- 3 tbsp tahini (≈15 g)
- 1 tbsp black sesame seeds (≈15 g)
Instructions
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1.
Wash sweet potatoes thoroughly and cut into wedges with the skin on. Toss in a bowl with rapeseed oil, salt, and pepper. Cook in an air fryer at 180 °C for about 10–12 minutes.
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2.
Meanwhile, clean and wash tomatoes and broccolini; break broccolini into smaller pieces. Add both to the sweet potatoes and cook for another 5 minutes.
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3.
Pat salmon dry, season with salt, and brush with 1 tbsp tahini. Remove vegetables from the air fryer and place salmon on top. Cook at 180 °C for 8–10 minutes until fillets are done. Stir remaining tahini with a little hot water to smooth it out.
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4.
Plate salmon with vegetables, drizzle with the stirred tahini, and sprinkle sesame seeds.
