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 tsp sesame seeds (Sesame)
- 25g honey
- 2 pak choi
- 1 sweet potato
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 180g Tenderstem broccoli
- 1 spring onion
- 2 salmon fillets (Fish)
- 1 unwaxed lime
Nutritional Information
Calories: 611
Protein: 41g
Carbs: 55g
Fat: 28g
Ingredients
- 25g honey (use half)
- 1 spring onion (use half)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 salmon fillet (Fish)
- 2 pak choi
- 1 sweet potato (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 631
Protein: 43g
Carbs: 57g
Fat: 28g
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 salted water to a boil
- Pull out a small bowl, a peeler, a sieve, a grater & a masher
Roast the salmon & make the glaze
- Place the salmon (skin-side up) onto the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, mix the tamari and honey in the small bowl
Meanwhile, simmer the sweet potato
- Cut the sweet potato into 2cm cubes (peel optional), then add to the saucepan
- Simmer for 15 mins until soft, then drain
Veg time
- Trim the broccoli. Trim and quarter the pak choi lengthways. Zest half the lime and then cut into quarters. Finely slice the spring onion
- After 10 mins, add the pak choi and broccoli to the salmon tray. Toss with 1 tsp oil, salt and pepper
- Pour the tamari glaze over the salmon and turn to coat. Roast for a further 10-12 mins, until the veg is soft and golden and the salmon is cooked through
Make the mash
- Once cooked and drained, return the sweet potato to the pan. Mash with a pinch of salt and pepper, then stir in the lime zest and spring onion. Season with 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 roasted veggies and mash, topped with the salmon. Spoon over any remaining glaze from the tray. Garnish with the sesame seeds and remaining lime wedges
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