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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