Recipe: Baked Salmon and Carrot & Sweet Potato Mash

I’m a big fan of fish, and salmon is definitely my favourite fishy fillet to eat. However I’m not a big fan of mashed potatoes, as I prefer to avoid overly creamy & butter-drowned goodness. But I am a big fan of sweet potatoes, and so am delighted have whipped up a carrot & sweet potatoes mash for dinner with my salmon last night.  This recipe includes some of my favourite ingredients and not one drop of cream was used – hurray! The broccoli florets are actually a pre-cut pack I picked up at Super Valu, and I’ve adapted this BBC Good Food recipe to cater to my solo self, with leftovers for work.

Prep: 15 mins
Cook: 20 mins
Ready in 30 minutes

Serves 2



3 carrots, chopped

3 sweet potatoes, chopped

1 single clove Chinese garlic

1 teaspoon cumin seeds, toasted

1 tablespoon salted butter


2 fresh salmon darnes

3 teaspoons Ubena Bratfisch (German fish spice mix – buy here)

2 teaspoons pepper

1 teaspoon salt

Handful of broccoli florets


  1. Boil up water in your kettle to save time. Peel and chop the sweet potatoes & carrots and place into a large pan. Peel, crush and chop the garlic and pop into the pan, top with boiling water & salt and cook on high for 15 minutes with a lid on.
  2. Meanwhile, in a bowl mix the spices and rub into the salmon. I actually used my Panasonic Inverter Slimline Combi Microwave Oven to cook the fish; at Auto Cook ‘Fresh Fish’ for six minutes, and then at Grill 3 for three minutes. Alternatively, cook the salmon in baking parchment with a little olive oil at 160°C fan-oven for 20 minutes.
  3. Keep an eye on the carrots & potatoes, checking that they’re cooked enough to turn into mash. (Tip: If you can cut a carrot piece with a fork with ease, it’s ready!)
  4. Boil the broccoli until al dente in salted water and drain.
  5. In a separate & dry, non-stick pan/pot, toast the cumin seeds.
  6.  Once the carrots & potatoes are cooked, drain and add the butter & cumin seeds and mash to your liking. Season to taste and serve immediately. Enjoy with the salmon & broccoli for a tasty, healthy dinner!


RECIPE ADAPTED FROM Good Food Magazine, October 2011



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Images © Nirina Plunkett

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