Fish · FIRST EDITION

Smoky salmon & sweet potato

Sweet potato wedges and salmon share a tray, with smoky spice and cool lemon yogurt.

40 minutes · Serves 2

Serving inspiration · stock photograph

A familiar fish-and-potato dinner, with a little smoked paprika bringing warmth.

Here’s how.

1
Give the potatoes a head start
Heat oven to 210°C / 410°F (190°C fan). Toss wedges with half the oil, half the paprika and the salt. Spread on a tray and roast for 20 minutes.
2
Add the salmon
Coat salmon with remaining oil and paprika. Turn the wedges and add salmon to the tray. Roast for 12–15 minutes, until fish reaches 63°C / 145°F and potatoes are tender.
3
Mix a cool sauce
Stir half the lemon juice into the yogurt. Put spinach in a colander and pour over boiling water to wilt; drain well.
4
Bring it together
Serve fish and wedges with spinach and yogurt, with remaining lemon wedges alongside.

Use two trays for bigger portions, leaving room around the wedges so they roast evenly.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.