Salmon with Warm Pesto Potato Salad- IGA Tasmania

Ingredients

• 800 g sweet potato, peeled and cut into even 4cm x 4cm chunks
• 4 x 180g salmon fillets
• 150 g bag baby spinach
• 2 tablespoons basil pesto
• Preheat oven 180°C.
• Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.
• Cook for 15 minutes or until tender.
• After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.
• Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.
• To serve, place the delectable salad on a plate nestled next to a salmon fillet.