Lunch
Piri Piri Salmon with Baked Sweet Potato – Greek Yogurt and Pomegranate Molasses
50 MINS
Cooking
2
Portions
Ingredients
- Piri Piri or Honey roast salmon (remove skin and flake the salmon) – 1 pack
- Sweet potatoes – 2
- Greek yogurt – 3 tbsp (about 75g)
- Garlic – 1 small clove crushed
- Olive oil – x2 + 2 tbsp
- Za’atar – pinch
- Salt – to taste
- Fresh coriander chopped or sprigs – small handful
- Pomegranate molasses
- Pomegranate seeds – 2 tbsp
Method
- Wash and dry the sweet potatoes, rub with a little olive oil and season with salt. Put the sweet potatoes onto a baking tray and place in the middle of the oven (180°c fan) for about 50 minutes or until the potato is cooked through.
- While the potatoes are cooking, in a bowl mix the yogurt with the garlic and a pinch of salt. Place in the fridge up till required.
- To assemble remove the sweet potatoes from the oven and place on plates. Cut the potato open and with a fork, mash the inside of the sweet potato a little.
- Divide the flaked salmon between the potatoes and top with the yogurt.
- Drizzle the sweet potatoes a little olive oil and Pomegranate molasses.
- Sprinkle with the chopped coriander, Pomegranate seeds and a pinch of za’atar
Ingredients
- Piri Piri or Honey roast salmon (remove skin and flake the salmon) – 1 pack
- Sweet potatoes – 2
- Greek yogurt – 3 tbsp (about 75g)
- Garlic – 1 small clove crushed
- Olive oil – x2 + 2 tbsp
- Za’atar – pinch
- Salt – to taste
- Fresh coriander chopped or sprigs – small handful
- Pomegranate molasses
- Pomegranate seeds – 2 tbsp
