You’ll love this easy one pan recipe for Japanese-Inspired Salmon, with broccoli and sweet potato

2 salmon fillets, organic
1 bunch broccolini or broccoli
1 sweet potato
1 tbsp sesame seeds
1 tsp coconut oil (or spray)
1 tsp sea salt

1 tablespoon sesame oil
1/4 cup tamari sauce
1/2 tbsp dijon mustard
2 tbsp sesame seeds
1 tbsp honey (optional)

How to
Preheat oven to 200° (180° if fan-forced)

Chop sweet potato into rounds (1-2cm in thickness). Arrange on a lined baking tray, leaving room for salmon and broccolini, and drizzle with coconut oil or spray. Sprinkle sesame seeds and sea salt. Add to oven for 25 minutes.

Meanwhile, make the marinade by combining all marinade ingredients in a bowl and whisking until combined.

Remove semi-cooked sweet potato from oven and add broccolini to tray. Spray broccolini with coconut oil and another sprinkle of rock salt.

Place two salmon fillets in the middle of the baking tray, surrounded by broccolini and sweet potato, and drizzle over marinade. Add to oven for 12-15 minutes.

Remove cooked salmon, broccolini and sweet potato from oven. Serve with brown rice, if desired.

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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.