Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into around 8 wedges each (no need to peel them). Spread the wedges out on a baking tray. Drizzle with ¼ tbsp olive oil and season with a pinch of salt and pepper. Toss to coat, then slide into the oven and bake for 25 mins.

Meanwhile, finely chop the coriander leaves and stalks. Peel and crush the garlic. Halve the chilli, scrape out the seeds and white bits, then finely chop it. Pop everything into a small bowl.

Add 2 tsp cumin seeds to a dry frying pan and toast on a medium heat for 1-2 mins, shaking the pan, till aromatic. Tip the seeds into a pestle and mortar and crush them, or use a bowl and the bottom of a jam jar. Tip the ground cumin seeds into to the bowl. Pour in 2 tbsp cider vinegar and season with salt and pepper. Stir to make a salsa.

When the potatoes have roasted for 25 mins, add the salmon fillets to the tray, skin-side down. Roast for 10-15 mins till the salmon is dark pink and the potatoes are a little charred and tender.

While the salmon roasts, toss the salad leaves with ¼ tbsp olive oil and some salt and pepper.

Serve the salmon with the salad and sweet potato wedges, with the chilli salsa spooned over the top.