Grilled Salmon, sweet potato mash and mange tout
Preheat the oven at 200c/180c fan/gas mark 6.
Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.
Wash and peel the sweet potato, cut into 3cm pieces and add to a saucepan with boiling water with a pinch of salt. Boil for 12-15 minutes or until tender. Once cooked, drain the water and mash the sweet potatoes, then add a small knob of butter and stir. Add in the milk and continue stirring until all ingredients combined to a smooth mash.
Place the trimmed mange tout into a pot of water with a pinch of salt. Boil for 5 minutes or until tender.
Place the cooked fish onto a plate and squeeze fresh lemon. Add the sweet potato mash and mange tout and serve.
Salmon is rich in many nutrients including potassium, selenium and vitamin B12 while also rich in a protective antioxidant.
Salmon is also a very goof source of Omega 3.