Piri Piri Salmon with Baked Sweet Potato – Greek Yogurt and Pomegranate Molasses
Piri Piri Salmon with Baked Sweet Potato – Greek Yogurt and Pomegranate Molasses

Lunch

Piri Piri Salmon with Baked Sweet Potato – Greek Yogurt and Pomegranate Molasses

50 MINS

Cooking

2

Portions

Buy at Buy at Buy at Buy at

Subject to store availability

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
Piri Piri Salmon with Baked Sweet Potato – Greek Yogurt and Pomegranate Molasses

Method

  1. 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.
  2. 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.
  3. 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.
  4. Divide the flaked salmon between the potatoes and top with the yogurt.
  5. Drizzle the sweet potatoes a little olive oil and Pomegranate molasses.
  6. Sprinkle with the chopped coriander, Pomegranate seeds and a pinch of za’atar
Buy at Buy at Buy at Buy at

Subject to store availability

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