1 sweet potato, sliced into chips/wedges
1 tsp smoky paprika
1/2 cup raw/roasted almonds
1/4 cup fresh continental parsley leaves
1/4 cup chopped coriander
1 garlic clove (optional)
1 tbs fresh lemon juice
2-3 tbs olive oil
Himalayan salt and black pepper.
2 fillets of wild caught salmon (preferably skin off for this one but not essential)
1 bunch broccolini, ends trimmed and chopped in half crossways
Preheat the oven to 200°C. Line a baking tray with baking paper. Place the sweet potato chips/wedges in one layer on the baking tray. Drizzle with olive oil and smoky paprika, then season with salt and pepper. Toss to coat the wedges. Bake for 25-35 minutes, or until golden and cooked through.
Meanwhile, in a food processor, place the almonds, parsley, coriander, garlic (if using), lemon juice and olive oil. Pulse until the ingredients are are well combined and resembling a crumb/pesto. Season with salt and pepper.
Remove the wedges from the oven after about 15 minutes, place the fish skin side down on a baking tray. Top the fish with the crumb and push down gently so it sticks. Scatter the broccoli around the edges and drizzle with a little olive oil. Place the fish, wedges and broccoli in the oven to bake for 15 minutes, or until the fish flakes when cooked through and the sweet potato is cooked through. Serve.
Tip: double the recipe to make enough to serve four (or leftovers for 2). Just use two trays.