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Pepper-Crusted Salmon with Sweet Potato Wedges 🐟

by HerbalPlan Admin

Haven't made dinner plans for tonight? Why not try this recipe!

Serves 4

Approx 430 calories per serving

 

Ingredient

  • 4 salmon fillets
  • 1 tbsp of whole peppercorns
  • juice of 1/2 a lime
  • 1 tsp mustard
  • 2 tbsp olive oil
  • 3 large sweet potatoes, peeled and cut into wedges
  • 1 tsp paprika
  • 200g bag of mixed leaf salad

 

Method

  1. Preheat the oven to 200C and line two baking sheets with greaseproof paper. In a bowl mix the sweet potato wedges with 1 tbsp of the olive oil and the paprika. Place the sweet potato wedges onto one of the trays and put into the oven for 15 minutes.
  2. Meanwhile, crush the peppercorns into small pieces in a pestle and mortar (or in a sandwich bag with a rolling pin). 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. Divide the paste evenly over the four salmon fillets on the second lined baking sheet.
  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.
  4. Serve the salmon and wedges with your green leafy salad and enjoy!

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