+ 500 Kcal

Pepper-Crusted Salmon With Sweet Potato Wedges

  • Cooking time40 mins
  • Preparation time10 mins
  • Serves 4
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  • 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 evenly over the four salmon fillets 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!


  • 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