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  • Cooking time

    30-40 minutes

  • Preparation time

    10 to 30 mins

  • Serves

    Serves 1

Pepper-Crusted Salmon With Sweet Potato Wedges

  • df
  • gf
  • nf
  • dinner


  • 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
  • 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 over the salmon fillet on the second lined baking sheet
  • 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
  • Serve the salmon and wedges with your green leafy salad and enjoy!


  • 1 salmon fillet
  • 1/2 tbsp of whole peppercorns
  • Juice of 1/2 a lime
  • 1 tsp mustard
  • 2 tbsp olive oil
  • 1 large sweet potato, peeled and cut into wedges
  • 1 tsp paprika
  • Half of 200g bag of mixed leaf salad

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