Crispy Skin Salmon with Green Salad

Toss the sweet potato in half of the olive oil and spread out in a single layer on a lined oven tray. Season with salt and pepper and cook in the oven for 25-30 minutes or until tender.

In the last 15 minutes of the sweet potato cooking time, heat an ovenproof frying pan over a high heat. Season the skin side of the salmon with salt and pepper and then add the salmon skin side down to the pan, pressing down firmly with a pair of tongs for 1 minute. Turn the fillets and cook for 1 minute. Turn again and place the salmon skin-side down. Place the frying pan in the oven for the last 8-10 minutes of cooking the sweet potato or until the salmon flakes and is cooked medium rare.

Meanwhile, bring a small saucepan of water to the boil. Add the snow peas and asparagus and cook for 1-2 minutes or until bright green and just tender. Drain and rinse under cold water to halt the cooking process. Transfer the green vegetables to a large bowl with the baby spinach, fetta and roast sweet potato.

In a small bowl, combine the white wine vinegar and remaining olive oil and season with salt and pepper. Pour the dressing over the salad and toss well.