Canadian Maple Glazed Salmon with Roasted Sweet Potato Wedges

Shopping list

• 4 piece Salmon fillets, skin on — about 150 g each

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• 3 tbsp Pure maple syrup

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• 2 tbsp Tamari (gluten-free soy sauce) — check label

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• 2 clove Garlic cloves, crushed

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• 1 tsp Fresh ginger, grated

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• 600 g Sweet potatoes, cut into wedges

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• 2 tbsp Olive oil

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• 1 tsp Smoked paprika

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• 0.5 tsp Sea salt

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• 0.5 tsp Black pepper — freshly ground

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• 2 tbsp Fresh parsley, chopped — for garnish

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Line two baking trays with baking parchment.

2. 2

   Toss the sweet potato wedges with olive oil, smoked paprika, salt and pepper. Spread on one tray in a single layer.

3. 3

   In a small bowl, whisk together the maple syrup, tamari, garlic and ginger.

4. 4

   Place the salmon fillets skin-side down on the second tray. Brush generously with half the maple glaze.

5. 5

   Put both trays in the oven. Roast the sweet potatoes for 30 minutes, turning halfway, until golden and crisp. Bake the salmon for 12– 15 minutes until just cooked through and flaking easily.

6. 6

   Brush the salmon with the remaining glaze during the last 3 minutes of cooking. Garnish with parsley and serve hot alongside the sweet potato wedges.