African•healthy
Salmon and Sweet Potato Bake
Salmon and Sweet Potato Bake
- Prep time
- 4 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large sweet potatos (thinly sliced into rounds)
- 4 spring onions (sliced)
- 250 ml (1 cup) vegetable stock
- 250 ml (1 cup) coconut milk
- 1 tbsp mild chilli sauce
- 2 tsp fish sauce
- 0.25 tsp lime zest
- 4 salmon fillets (I used The Saucy Fish Co salmon fillets)
Instructions
- 1
Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
- 2
Layer the sweet potato and spring onion in an oven ready casserole pot.
- 3
Mix the vegetable stock, coconut milk, chilli, fish sauce and lime zest together and pour over the vegetables.
- 4
Bake in the pre-heated oven for 20 mins (or until) sweet potato are tender but not quite done.
- 5
Take them out of the oven, add the salmon fillets on top and baste them with the juices.
- 6
Return them to the oven and bake for a further 10 mins until salmon is cooked through.