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Cajun Salmon & Rosemary Sweet Potato Wedges |
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| Serves 2 |
Prep 5 mins |
Cooking 40 mins |
Easy |
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Ingredients |
2 sweet potatoes, cut into wedges
4 tbsp olive oil
rosemary chopped to make 1 tbsp
2 skinless salmon fillets
1 tbsp Cajun seasoning
50g rocket or salad leaves
2 tsp sherry vinegar
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Heat the oven to 200C/fan
180C/gas 6. Put the wedges on a non-stick baking tray and
drizzle with 2 tbsp olive oil. Scatter over the rosemary
and season, then toss together. Spread out on the tray and
bake for 25-30 minutes or until tender inside and crispy
on the outside.
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Meanwhile, rub the salmon with
another splash of oil and dust all over with the
seasoning. Put on a small baking tray and bake alongside
the wedges for the final 10 minutes. Toss the rocket with
another tsp of olive oil and the vinegar, and serve with
the salmon and wedges.
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