Recipe: Salmon with red pesto and sweet potato wedges
Recipe: Salmon with red pesto and sweet potato wedges – Serves 2
Preheat the oven to gas mark 6/200ºC/fan 180ºC. Line a shallow roasting tin with baking parchment and add 300g sweet potato chopped into wedges.
Mist with cooking spray and cook for 10 minutes. Add 2 x 120g salmon fillets to the tray and spread 4tbsp sundried tomato pesto over the top.
Return to the oven for 10 minutes, then add 2 sprigs of cherry tomatoes and cook for a further 10–15 minutes or until the salmon is ready.
Meanwhile, steam 175g broccoli for 4–5 minutes until tender and wilt 100g spinach. Serve with the salmon, wedges and tomatoes
Sign up for FREE when you buy a 3 month plan >