Baked salmon bowl with sweet potato, broccoli and avocado

Ingredients

For 1 serving

• Salmon fillet110 g
• Sweet potatoes170 g
• Broccoli150 g
• Avocado30 g
• Extra virgin olive oil5 g
• Paprikato taste
• Lemon juice1 tablespoon
• Sesame seeds4 g
• Saltto taste

Contains: fish, sesame,

In season: October – March

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes, cut them into roughly 2 cm cubes and toss them on a lined tray with half the oil, the paprika and a pinch of salt.
2. Roast the potatoes for 15 minutes. Meanwhile, cut the broccoli into small florets, wash them and toss with the remaining oil and a pinch of salt; pat the salmon fillet dry and season it lightly with salt.
3. Turn the potatoes, add the salmon skin-side down and the broccoli to the tray and cook for another 12 minutes, until the salmon flakes easily with a fork but is still slightly pink in the centre and the potatoes are golden.
4. Peel and slice the avocado.
5. Build the bowl with the potatoes, broccoli, salmon and avocado, drizzle with the lemon juice and finish with the sesame seeds.