Salmon with Warm Pesto Potato Salad

Whip up this deliciously easy meal for the family. The sweet potato and spinach flavours perfectly with the salmon.

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Serves 4 Servings

5 Prep Time

15 Cooking Time


800g sweet potato, peeled and cut into even 4cm x 4cm chunks

4 x 180g salmon fillets

150g bag Community Co baby spinach

2 tablespoons basil pesto


  1. Preheat oven 180°C.
  2. Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.
  3. Cook for 15 minutes or until tender.
  4. After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.
  5. Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.
  6. To serve, place the delectable salad on a plate nestled next to a salmon fillet.

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