- 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
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- A couple of bowls
- Baking dish
- 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.