Ingredients
400g sweet potato, cut in wedges
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves
Method
STEP 1
Heat oven to 220C/fan 200C/gas 7. Tip the sweet potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the sweet potatoes for 20 mins until starting to brown. Toss the asparagus in with the sweet potatoes, then return to the oven for 15 mins.
STEP 2
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
