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Teriyaki-Glazed Salmon with Roasted Sweet Potatoes
This one-dish meal pairs garlic and ginger sweet potatoes, roasted until tender, with teriyaki-glazed salmon fillets that finish cooking laid on top. The square Premiaglass 3.2 l dish goes straight from oven to table, while the salmon marinates as the potatoes roast.
- Total time
- 60 min
- Prep
- 15 min
- Cook
- 45 min
Ingredients
Method
Heat the oven to 210°C (410°F), conventional setting.
Peel the sweet potatoes with the Tupperware Peeler and cut them into 2-3 cm (1 in) chunks. In the Tupperware Mixing Bowl 2 l, toss them with the garlic, ginger, olive oil, salt and pepper.
Spread the sweet potatoes in an even layer in the Tupperware Premiaglass square dish 3.2 l and roast for about 30 minutes.
Meanwhile, lay the salmon in a large rectangular container, pour the teriyaki sauce over it and leave to marinate, turning the fillets once or twice.
Take the dish out of the oven, stir the sweet potatoes and set the salmon on top. Spoon over the rest of the marinade and sprinkle with sesame seeds if using.
Return to the oven for about 15 minutes, until the salmon flakes easily, and serve piping hot.
