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LKK Salmon Sweet Potato Greens Tray Bake

Salmon Sweet Potato and Greens Tray Bake

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    30 mins

Fusion Healthy

What You Will Need

Ingredients

  • 600 g sweet potato (orange kūmara) cut into 2-3 cm chunks
  • 1 tbsp olive oil
  • 2 tsp Lee Kum Kee Pure Sesame Oil
  • 2 tsp Hot Chilli Soy Sauce
  • 1 tsp Honey
  • 2 cloves of garlic crushed
  • 600 g salmon fillets cut into serving pieces
  • 3 tbsp Lee Kum Kee Hot Chilli Soy Sauce
  • 1 tbsp lime juice
  • 1 tsp Honey
  • 2 tsp sesame oil
  • 1 broccoli cut into florets
  • 250 g green beans trimmed
  • 1½ C shelled edamame beans
  • 1 tbsp sesame seeds
  • 2 spring onions finely sliced
  • 1 lime cut into wedges, to serve

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
LI24116_33002D0191_LKK_HotChilliSoy_207ml_NZ_WrapLabel_

Soy Sauce

Hot Chilli Soy Sauce

How to make it

  1. Preheat the oven to 200°C fan bake. Line a large roasting tray with baking paper.
  2. Place the sweet potato on the tray. Mix the olive oil, sesame oil, Lee Kum Kee Hot Chilli Soy Sauce, honey and crushed garlic together, then spoon over the sweet potato. Toss well to coat and spread out in a single layer.
  3. Roast for 20 minutes, turning once halfway through, until the sweet potato is starting to soften and caramelise.
  4. Meanwhile, mix the 2nd measure of Lee Kum Kee Hot Chilli Soy Sauce, lime or lemon juice, honey and Lee Kum Kee Pure Sesame Oil in a small bowl.
  5. Add the broccoli, green beans and edamame to the tray, tossing them gently with the sweet potato. Place the salmon fillets on top or nestle them between the vegetables. Spoon the Lee Kum Kee Hot Chilli Soy Sauce mixture over the salmon.
  6. Return the tray to the oven and bake for 8-10 minutes, or until the salmon is cooked to your preference. Cooking time will depend on the thickness of the fillets. Scatter with sesame seeds and spring onion. Serve with lime or lemon wedges.