Hey Pesto! Roasted Salmon Fillets

Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick slices. Cut the onion into wedges. Put the sweet potato and onion on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 25 mins or until golden.

Meanwhile, put the salmon on the remaining lined tray (see Kitchen 101). Season with salt and pepper, then spread the pesto evenly over the top. Roast the salmon on the lower shelf for 6-8 mins until just cooked or cooked to your liking (the cooking time may vary depending on the thickness of the fillets).

While the salmon is roasting, combine 1½ tbs olive oil, 2 tsp red wine vinegar and 1 tsp dijon mustard in a large bowl and season with salt and pepper.

Add the spinach and roasted onion to the dressing. Season with salt and pepper, then gently toss to combine.

Divide the salmon, sweet potato and spinach salad among plates and enjoy!

To make sure that the roast veggies and salmon are ready at the same time, add the tray of salmon to the oven once the veggies have been cooking for 18 mins.