The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tamari Salmon with Pak Choi & Sweet Potato Mash
Bring Japanese flavour to responsibly-sourced salmon, with a homemade sticky tamari glaze and nutty sesame seeds. It's prepped in 10 mins, with satisfying sweet potato mash, crispy roasted tenderstem and pak choi for greens. Finish with lashings of lime juice.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 4 pak choi
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 sweet potato
- 4 salmon fillets (Fish)
- 240g Tenderstem broccoli
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 2 spring onion
Nutritional Information
Calories: 582
Protein: 39g
Carbs: 49g
Fat: 27g
Tamari Salmon with Pak Choi & Sweet Potato Mash
Bring Japanese flavour to responsibly-sourced salmon, with a homemade sticky tamari glaze and nutty sesame seeds. It's prepped in 10 mins, with satisfying sweet potato mash, crispy roasted tenderstem and pak choi for greens. Finish with lashings of lime juice.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with lightly salted water to a boil
- Pull out a sieve, a small bowl, a peeler, a grater & a masher
Make the glaze & roast the salmon
- Mix the tamari and honey together in the small bowl
- Place the salmon (skin-side up) onto the lined baking tray
- Pour the glaze over the salmon and season with salt and pepper. Bake for 10 mins
Meanwhile, boil the sweet potatoes
- Cut the sweet potatoes into 2cm cubes (peel optional), then add to the saucepan
- Simmer for 15 mins until soft, then drain
Add the greens
- Trim the broccoli and halve lengthways. Trim and quarter the pak choi lengthways. Zest and quarter the lime. Finely slice the spring onions
- After 10 mins, add the pak choi and broccoli to the tray. Toss with 2 tsp oil, salt and pepper
- Return to the oven and roast for a further 10-12 mins, until the salmon is cooked through and the veg is soft and golden
Make the mash
- When ready, return the sweet potatoes to the saucepan. Mash with a pinch of salt and pepper, then stir in the lime zest and spring onion. Add a squeeze of lime juice (to taste)
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salmon and greens with the mash. Garnish with the sesame seeds and remaining lime wedges
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