Nutrition >> Pepper-crusted salmon with sweet potato wedges

Pepper-Crusted Salmon with Sweet Potato Wedges

Dinner
  • NF
  • Serves 4
Pepper-Crusted Salmon with Sweet Potato Wedges
  • 532 kcals/serving
  • 28g Protein
  • 27g Fat
  • 30g Carb
Pepper-Crusted Salmon with Sweet Potato Wedges
Pepper-Crusted Salmon with Sweet Potato Wedges
Dinner
  • 532kcal
  • 28g Protein
  • 27g Fat
  • 30g Carb

Pepper-Crusted Salmon with Sweet Potato Wedges

  • NF
  • Serves 4

Ingredients

4 salmon fillets

a tablespoon of whole peppercorns

juice of 1/2 a lime

1 tsp mustard

2 tbsp extra virgin olive oil

3 large sweet potatoes, peeled and cut into small wedges

1 tsp paprika

green leafy salad

Method

Step 1

Preheat the oven to 200C and line two baking sheets with greaseproof paper. On one of them, toss the sweet potato wedges with 1 tbsp of the olive oil and the paprika, then place this tray in the oven for 15 minutes.

Step 2

Meanwhile, crush the peppercorns into small pieces in a pestle and mortar (or in a sandwich bag with a rolling pin), then add them to a small bowl and mix in the lime juice, mustard and remaining tablespoon of olive oil. Stir to make a thick paste, then divide this paste evenly over the four salmon fillets on a lined baking sheet.

Step 3

After the sweet potato wedges have been baking for 15 minutes, add the salmon to the oven and cook everything for a further 12-15 minutes, until the salmon is just cooked and the sweet potato wedges are starting to turn golden brown.

Step 4

Serve with your green leafy salad and enjoy!