Pepper-Crusted Salmon with Sweet Potato Wedges
Dinner- NF
- Serves 4
- 532 kcals/serving
- 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!