Sesame Salmon


  • 440g lightly smoked salmon fillets, cut into 8 slices
  • 2 tsp toasted sesame oil
  • 1 tbsp sesame seeds
  • 1 litre water
  • 80g miso soup paste (if using a gluten free miso, this dish is gluten free)
  • 160g tenderstem broccoli, trimmed
  • 2 red chillies, sliced
  • 1 bunch spring onions, finely sliced
  • 2 medium courgettes, sliced into ribbons with a peeler
  • 2 medium carrots, sliced into ribbons with a peeler
  • 160g baby spinach leaves


Calories columnFat columnSaturates columnSugars columnSalt column
337 per serving
17% %GDA
21g per serving
30% %GDA
4g per serving
20% %GDA
6g per serving
6% %GDA
1.10g per serving
18% %GDA


  1. Preheat the oven to 200°C/ fan 180°C/ gas 6.

  2. Rub the salmon fillets with the sesame oil then scatter the sesame seeds over the top, pressing them in gently. Place onto a roasting tray and place in the oven to roast for 10-12 minutes until cooked and golden.

  3. Meanwhile, pour the water into a large saucepan, add the miso paste and bring to the boil. Add the tenderstem broccoli and simmer for 2 minutes.

  4. Add the chillies, spring onions, courgettes and carrots and simmer for another 1 minute until just wilted.

  5. Place the spinach into the serving bowls, then divide the vegetables between them, placing them alongside. Lay the salmon on top, then pour the broth over the top and serve straightaway.