Baked Salmon, Sweet Potato Wedges and Broccoli
A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 743 kcal, 46g protein, 64g carbs, 39g fat and 14g fibre per serving (approximate)
- About 40 minutes, preparation and cooking
- Estimated cost £5.25–£5.56 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 175g salmon fillet
- 1 medium sweet potato
- ¾ small head of broccoli (about 200g)
- 1 tbsp olive oil
- 1 lemon
- 1 tsp dill
Method
- Heat the oven to 200°C (180°C fan).
- Cut the sweet potato into wedges, toss with most of the olive oil and roast for 30-35 minutes, turning halfway.
- Add the salmon fillet to the tray for the final 12-15 minutes, topped with the dill and a slice of the lemon, until it flakes easily.
- Meanwhile, steam or boil the broccoli for 4-5 minutes, drizzle with the remaining olive oil and serve with lemon wedges.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Fish. This is not a label check and is not an allergen-free guarantee; always read the packaging.
Similar dinner recipes
- Miso Glazed Salmon with Soba Noodles – 741 kcal, 55g protein
- King Prawn Egg Fried Brown Rice – 755 kcal, 64g protein
- Tuna and Sweetcorn Pasta Bake – 673 kcal, 54g protein
- Salmon and Wholemeal Pasta with Spinach – 815 kcal, 51g protein