Sesame Crusted Salmon* Recipe
Scottish sustainable fish / cilantro chimichurri / asparagus / maple sweet potato mash
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sesame Crusted Salmon
For the Cilantro Chimichurri
For the Asparagus
For the Maple Sweet Potato Mash
Method
Prepare the Sesame Crusted Salmon
Coat the Salmon
Preheat the oven to 400°F (200°C). In a bowl, mix the soy sauce, olive oil, salt, and pepper. Dip the salmon fillets in this mixture, then coat them with sesame seeds.
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
Make the Cilantro Chimichurri
Blend Ingredients
In a blender or food processor, combine fresh cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth.
Prepare the Asparagus
Roast the Asparagus
Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven (alongside the salmon) for about 10-12 minutes, until tender.
Make the Maple Sweet Potato Mash
Boil and Mash Sweet Potatoes
Peel and cube the sweet potatoes, then boil them in water until tender, about 15-20 minutes. Drain and mash with maple syrup, butter, and salt to taste.