Ingredients

• 55g/2oz pine nuts
• 25g/1oz butter
• 2 tbsp chopped fresh dill
• 25g/1oz white breadcrumbs
• 1 tbsp olive oil
• 100g/3½oz salmon fillet
• skin on
• 2 tbsp olive oil
• ½ sweet potato
• peeled and sliced into 1cm/½ inch thick pieces
• salt and freshly ground black pepper
• 6 cherry tomatoes
• halved
• ¼ onion
• finely chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the salmon
• place the pine nuts
• butter
• dill and breadcrumbs into a food processor and blend until well combined.
• Heat the oil in an ovenproof frying pan until smoking and add the salmon
• skin-side down. Fry for 2-3 minutes
• or until the skin is golden-brown and crisp
• then spread the pine nut mixture over the flesh side of the salmon. Transfer to the oven to cook for 5-6 minutes
• or until the salmon is cooked through and the topping is golden-brown and crisp.
• For the sweet potatoes
• heat the oil in an ovenproof frying pan. Fry the potato slices for one minute
• coating in the oil. Season with salt and freshly ground black pepper
• transfer to the oven and cook for 6-8 minutes
• or until the sweet potatoes are golden and tender.
• For the salsa
• combine all of the salsa ingredients together in a bowl and stir well.
• To serve
• pile the roasted sweet potatoes onto a serving plate and place the salmon on top. Spoon the salsa around the plate and serve.