This is what family cooking is all about 👩👩👧. Fresh, simple and consciously sourced ingredients cooked in a low-maintenance way with a delicious outcome 💫. The ingredients can be switched out for whatever is in season. Replace the sweet potato with any root veg you fancy (beetroot, carrot, parsnip, celeriac) and rotate your veggies 🥦🍆🍠to keep it interesting. I really like tender-stem broccoli in there! I would always recommend sourcing the best fish you can, wild fish 🐟 has the most nutrients (omega 3's are crucial for health) but checking it's from a sustainable source is super important not just for health but for the environment too 🌍.
400g sweet potato
a small bunch of fresh rosemary
1 bulb garlic
4 sustainably caught wild salmon fillets, skin on, scaled and pin-boned.
Preheat the oven to 200 degrees celsius/400 degrees Fahrenheit. Scrub the sweet potatoes clean and roughly cut into large chunks. Pull the garlic bulb apart, into cloves and break up the rosemary sprigs to place in a baking tray with the potatoes. Drizzle it all with a good glug of olive oil and sprinkle of salt and toss it together before placing into the oven for 20 minutes. While the potatoes start to cook, you can prepare the rest of the vegetables. Chop 3cms off the stalk end of the asparagus and cut the courgette into chunky slices. After the sweet potato has had 20 minutes in the oven, add the courgette and asparagus to the baking tray and give it another good coating of olive oil, return to the oven for a further 15 minutes. Finally, add the salmon to the pan skin side up and add back into the oven for a final 10 minutes or until cooked through. My favourite way to serve this is with a simple green salad and either my balsamic or yoghurt dressing 🥗.