Salmon with Warm Pesto Potato Salad - 4 Ingredients
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Salmon with Warm Pesto Potato Salad

Serves 4 serves


  • 800 grams sweet potato peeled and cut into even 4cm x 4cm chunks
  • 4 x 180 grams salmon fillets
  • 150g bag baby spinach
  • 2 tablespoons basil pesto


  • Preheat oven 180°C.
  • Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.
  • Cook for 15 minutes or until tender.
  • After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.
  • Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.
  • To serve, place the delectable salad on a plate nestled next to a salmon fillet.

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