Asian-Style Salmon & Sweet Potato Salad

While the sweet potato is roasting, finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Thinly slice the cucumber. Halve the cherry tomatoes. Pat the salmon dry with paper towel. In a medium bowl, combine the Thai seven spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the salmon, gently turning to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute of cook time, add the garlic and cook until fragrant. Transfer to a plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the traditional flavour!

In a large bowl, combine the cherry tomatoes, cucumber, roasted sweet potato and mixed salad leaves. Add the zesty Japanese mayo, gently tossing to coat.