About this recipe:Salmon wrapped in bacon to satisfy both the meat and the fish lovers, with a side dish of sweet potato in a lemon and rosemary glaze. The idea to add tomatoes and olives comes from Marco-Pierre White.
2 medium sweet potatoes, peeled and cut into chunky slices
50ml lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
fresh or dried rosemary, to taste
1 to 2 teaspoons rock salt, to taste
2 salmon fillets
8 slices streaky bacon
10 cherry tomatoes, halved
15 black olives, pitted and halved
fresh basil leaves, shredded
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Method Prep:15min › Cook:45min › Ready in:1hr
Pre-heat oven to 200 C / Gas 6.
Grease baking tray with olive oil and lay sweet potato slices evenly over the tray.
Mix lemon juice, sugar, cinnamon and salt in a cup and pour over the sweet potatoes. Sprinkle rosemary and cover with foil.
Put sweet potatoes into oven and cook till soft, 30 to 40 minutes depending on the thickness of your slices.
Clean salmon of skin and bones. Wrap salmon in bacon slices.
Gently fry tomatoes, olives and basil in olive oil for about 3 minutes, then transfer to a baking dish.
Fry salmon in a hot frying pan for about 2 minutes each side, then transfer to the baking dish on top of the tomato mixture.
When sweet potatoes are softened, remove the foil and cook further, and add salmon to the oven to continue cooking.
Bake salmon for 15 to 20 minutes, or till fish flakes easily with a fork and is opaque in the centre. Serve alongside the sweet potatoes with something fresh and green, such as green beans or a green salad.