Hi and happy new year!
Although last year was insanely busy thanks to the combo of exams/moving/writing a book all within three months of each other (not recommended if you want to maintain a semi-normal sleep schedule fyi!), meaning that I didn’t get to post here as much as I hoped to, it was definitely my best year so far and I’m super excited to make 2016 even better!
I mean, if it involves this super-simple pepper-crusted salmon + sweet potato wedge situation, it already looks like it’s going to be a year of seriously good food..
And it’s really good for you too, which makes it a lot easier to convince myself that it’s fine to inhale two helpings.. brain food, right?
- 4 wild-caught salmon fillets
- a tablespoon of whole peppercorns
- juice of half a lime
- 1 tsp mustard
- 2 tbsp extra virgin olive oil
- 2-3 large sweet potatoes, peeled and cut into small wedges
- 1 tsp paprika
- salt and pepper, to taste
- 1. Preheat the oven to 200C/400F and line two baking sheets with greaseproof paper. On one of them, toss the sweet potato wedges with 1 tbsp of the olive oil, the paprika and plenty of salt and pepper, then place this tray in the oven for 15 minutes.
- 2. Meanwhile, crush the peppercorns into small pieces in a pestle and mortar, then add them to a small bowl and mix in the lime juice, mustard and remaining tablespoon of olive oil. Stir to make a thick paste, then divide this paste evenly over the four salmon fillets on a lined baking sheet.
- 3. After the sweet potato wedges have been baking for 15 minutes, add the salmon to the oven and cook everything for a further 12-15 minutes, until the salmon is just cooked and the sweet potato wedges are starting to turn golden brown.
- 4. Serve with a simple salad and enjoy!