CRISPY SKIN SALMON & SWEET POTATO FRIES
- 1 x 460g Tassal Tassie Fresh Salmon Fillets, skin-on
- 1kg purple sweet potatoes, rinsed and cut into fries
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder or 2 garlic cloves, diced
- Salt and pepper, to taste
- 4 Tbsp mayonnaise, to serve
- 4 cups mixed salad, to serve
- Preheat the oven to 180°C. Place the purple sweet potato wedges onto a baking tray, drizzle with 1 Tbsp olive oil, add some paprika and garlic powder to coat the fries and bake in the oven for approximately 45-50 mins, until crispy.
- With 10 mins cook time remaining for the sweet potato fries, heat 1 Tbsp olive oil in a fry pan and rub some salt into salmon skin. Place the salmon fillets skin side down to 4-5 mins until crispy, then turn and cook the other side for 4-5 mins.
- Plate salmon, season with salt and pepper and serve with sweet potato fries, cup of salad and Tbsp of mayonnaise.
Selenium is associated with keeping our immune system and thyroid working well, and helping to keep tissues healthy by preventing cell damage. This is a complement to healing and more of a preventative measure to try keep your body as healthy as possible by speeding up the process around muscle healing. The more we hear about selenium, the more we realise how good it is for us, and often our intake of this key nutrient is minimal due to low levels in Australian soil. A powerful antioxidant, selenium plays a cell roll is cellular functioning, helping the immune system to function at its best. One serve of salmon provides almost a third of your daily requirement of this powerful nutrient to boost your Super Immunity and help speed up the muscle healing process.