Baked Salmon and Asparagus with Sweet Potato Chips

4 x salmon filets

12 asparagus Spears

1 sprig dill

1 lemon

2 medium sweet potatoes

1 tbsp olive oil

salt + Pepper

4tbsp of pesto (find a great recipe here)



Preheat oven to 200C. Slice the sweet potato into 1cm long chips. Place on a lined baking tray and drizzle sweet potato with oil and season with salt and pepper. Cook in the oven for 30mins. 

Meanwhile prepare the salmon. Remove the bottom 1 inch of the asparagus spears and discard (this part is often tough). Cut out 4 pieces of baking paper 20cm x 15cm. Divide the asparagus between the sheets and then place a piece of salmon on top of the asparagus. Place thinly sliced lemon and dill on top of the salmon. Season with a little pepper. Now create the bag in which to cook the salmon. First pick up the two long sides of the baking paper and fold over the salmon. Then roll the short edges into the salmon to create a closed bag. 

When the sweet potato chips only have 10mins left, place the salmon in the oven. Once cooked divide the chips among 4 plates, with a piece of salmon on each plate. Serve the chips with a side of pesto for a extra flavour boost!