Everyday kitchen · Moderate
Peanut-ginger salmon with sweet-potato mash
A thin peanut-ginger coating turns golden over baked salmon, served with sweet-potato mash and tender broccoli. A complete family supper with a savory nut coating, smooth mash and tender vegetables.
- Prep
- 15 min
- Total time
- 50 min
- Portions
- 4
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 634 kcal | 2535 kcal |
| Protein | 40.7 g | 162.9 g |
| Carbs | 48.2 g | 192.7 g |
| Fiber | 10.1 g | 40.4 g |
| Sugars | 10.5 g | 41.9 g |
| Added sugars | 0 g | 0 g |
| Fat | 32.2 g | 128.7 g |
| Saturated fat | 6.5 g | 25.9 g |
| Sodium | 428 mg | 1711 mg |
| Cholesterol | 83 mg | 330 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Fish, salmon, Atlantic, farmed, raw · 600 g in the original batch
Raw farmed Atlantic salmon is the reference; wild salmon and other species differ, especially in fat.
USDA food referenceSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 700 g in the original batch
USDA food referenceBroccoli, raw · 500 g in the original batch
USDA food referencePeanuts, all types, dry-roasted, without salt · 60 g in the original batch
Assumes unsalted peanut butter made only from ground dry-roasted peanuts. Added oil or salt changes the estimate.
USDA food referenceGinger root, raw · 12 g in the original batch
USDA food referenceLemons, raw, without peel · 40 g in the original batch
USDA food referenceOil, olive, salad or cooking · 16 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 640 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 5 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Knife · Separate fish board · Saucepan with lid · Potato masher · Steamer · Baking tray · Foil · Oven · Food thermometer
- 1
Start the mash
Wash sweet potatoes, ginger, lemons and broccoli under running water before peeling or cutting. Heat the oven to 400°F / 200°C. Put 700 g peeled sweet-potato cubes in a saucepan with 600 ml water. Cover and simmer gently for 15–20 minutes until very tender, checking the liquid level. Add a splash of drinking water if needed to prevent drying. Drain, reserving a little cooking water.
- 2
Prepare the salmon safely
Keep 600 g salmon chilled until ready. Check for bones, remove skin if present and divide into equal-thickness portions. Use a separate board for raw fish and wash hands and equipment afterward. Brush a baking tray with 4 g oil and place the fish on it.
- 3
Mix and spread the coating
Combine 60 g unsweetened smooth peanut butter, 12 g finely grated ginger, 40 g very finely chopped lemon flesh and its juice, 40 ml water and 1 g salt. Spread a thin even layer over the top of the fish. Do not reuse a spoon that touched raw salmon for tasting or serving.
- 4
Bake fish and steam broccoli
Bake the salmon for 12–18 minutes, checking the thickest part of each portion for 145°F / 63°C; thicker pieces may take longer. If the coating darkens early, loosely shield it with foil. Meanwhile steam 500 g florets over simmering drinking water for 7–10 minutes until tender. Do not use fish cooking time alone to judge safety. Use enough separate drinking water in the steamer base to prevent it boiling dry, keeping water below the broccoli; this equipment water is discarded rather than served.
- 5
Finish the sides and serve
Mash the drained sweet potato with 8 g olive oil, 0.5 g salt and enough reserved cooking water for a smooth texture. Toss broccoli with 4 g oil and 0.5 g salt. Divide salmon, mash and broccoli evenly among the selected portions. Keep raw-fish equipment away from the finished meal.
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Make it work for you
For kids & different preferences
Adults handle knives, hot pans and raw fish. Check fish and peanut allergies. Flake salmon finely and check again for bones, soften broccoli and mash sweet potato to an appropriate texture. Peanut butter is dispersed into a thin cooked coating, never served as a sticky spoonful. Seat children upright and supervise eating. Adult recipe portions are not child fish-serving guidance.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.
Freezing & reheating
Freeze cooked components separately for up to 1 month for quality. Thaw in the refrigerator; add uncooked accompaniments fresh.
Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.
If something looks different
Cooking times are guides. Check texture and temperature; larger batches need extra pan space and may take longer.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-28
Bethany’s Kitchen · /recipes/peanut-ginger-salmon-sweet-potato · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.