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Salmon with Warm Pesto Potato Salad

  • 4 Serves
  • 5 minutes
  • 15 minutes

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



4 Serves*
800 g sweet potato, peeled and cut into even 4cm x 4cm chunks
4 x 180g salmon fillets
150 g bag IGA baby spinach
2 tablespoons basil pesto
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  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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