Cajun Salmon with Sweet Potato Wedges

INGREDIENTS

• Pacific West skinless salmon portion
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp rosemary chopped
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 1 tsp onion powder
• ½ tsp red pepper flakes
• 2½ tsp paprika
• 2 tap salt
• 2 tsp garlic powder
• rocket 50g
• sherry vinegar 2 tsp
• sweet potatoes 2, cut into wedges

INSTRUCTIONS

For the cajun spice mix

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

For the sweet potato wedges

Heat the oven to 200C/fan 180C/gas 6. Put the wedges on a non-stick baking tray and drizzle with 2 tbsp olive oil. Scatter over the rosemary and season, then toss together. Spread out on the tray and bake for 25-30 minutes or until tender inside and crispy on the outside.

For the cajun salmon

Rub the salmon with a splash of oil and dust all over with the cajun spice mix. Put on a small baking tray and bake alongside the wedges for the final 10 minutes. Toss the rocket with a tsp of olive oil and the vinegar, and serve with the salmon and wedges.