Hazelnut-crusted salmon with sweet potato mash

Ingredients

For 1 serving

• Salmon fillet130 g
• Hazelnuts12 g
• Sweet potatoes200 g
• Spinach100 g
• Mustard1 teaspoon
• Thymeto taste
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: nuts, fish, mustard,

In season: October – March

Method

1. Heat the oven to 200 °C (conventional) and put a pan with a couple of centimetres of water and a steamer basket on the heat. Peel the sweet potatoes and cut them into pieces of about 3 cm.
2. Steam the sweet potatoes, covered, for 15 minutes, until soft to a fork; mash them with salt and the thyme leaves into a purée.
3. Meanwhile roughly chop the hazelnuts with a knife. Pat the salmon fillet dry, salt it, spread the mustard over the top and press the hazelnuts on so they stick.
4. Place the salmon on a lined baking tray and bake for 12 minutes, until the crust is golden and the flesh flakes.
5. In the last few minutes wash the spinach and sauté it in a pan with the oil over medium heat for 3–4 minutes, until wilted; salt it.
6. Serve the salmon on the sweet potato purée with the spinach and a grind of black pepper.