Recipe: Salmon with red pesto and sweet potato wedges

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

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