Smoky Spanish Salmon & Sweet Potato Chips Recipe | Abel & Cole
Smoky Spanish Salmon & Sweet Potato Chips
Clock Image
Prep: 10 mins
Cook: 30 mins
Fish and chips with an Iberian twist – smoked paprika spices up salmon while sweet potatoes make the perfect fries.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
701 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sweet potatoes
  • A 250g punnet of cherry tomatoes
  • 1 garlic clove
  • 1 lemon
  • 1 tsp smoked paprika
  • 2 salmon fillets
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking tray
  • A couple of bowls
  • Baking dish
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Place a baking tray in the oven to warm up.

  • 2.

    Slice the sweet potatoes into 1 cm thick slices, then cut the slices into 1 cm thick chips. Tip into a bowl with 2 tbsp oil and some salt and pepper. Toss to coat in the oil. Tumble the sweet potatoes onto the warm baking tray.

  • 3.

    Add the cherry tomatoes to the tray. Roast for 25 mins till the chips are tender and the tomatoes bursting from their skins.

  • 4.

    Peel and grate the garlic. Zest the lemon. Place in a small bowl. Stir in 1 tsp smoked paprika and 1 tbsp oil. Season with salt and pepper. Mix together.

  • 5.

    Place the salmon fillets in a baking dish, skin-side down. Rub the paprika oil all over the salmon.

  • 6.

    When the potatoes have cooked for 15 mins, slide the salmon into the oven, on a shelf below the sweet potatoes. Cook for 15 mins.

  • 7.

    Check the salmon is cooked by inserting a sharp knife into the thickest part. The flesh should be opaque. If not, cook it for another 2 mins.

  • 8.

    Put a handful of spinach on each plate. Place the smoky Spanish salmon on top and serve with the sweet potato chips, tomatoes and lemon wedges for squeezing.