Peel and dice the sweet potatoes and boil them in salted water until soft. Drain, mash with the coconut oil and keep warm.
Pat the salmon fillets dry and season with sea salt. Heat the olive oil in a frying pan and fry the salmon skin side down first, until the skin is crisp.
Turn the salmon, reduce the heat a little and finish cooking briefly, so it can stay slightly translucent inside (in pregnancy, cook it right through). Then take it out of the pan and leave it to rest.
Briefly toast the garlic in the hot pan. Add the baby spinach and let it wilt, then season with soy sauce and finish with the sesame seeds.
Halve the lemon and have some juice ready. Stir the sweet potato mash smooth again if it has firmed up.
To serve, spoon the sweet potato mash onto plates, add the sesame spinach alongside and arrange the salmon on top. Drizzle with lemon juice.
Good to know
A plate like this just feels right. Crisp outside, tender inside, with something creamy and something green alongside. Exactly my kind of dinner.
Swaps
Salmon → trout (similar protein content, with omega-3 fatty acids); soy sauce → tamari (gluten-free if labelled as such); coconut oil → ghee (brings fat-soluble flavours and suits the mash; not dairy-free); sesame seeds → chopped almonds (also bring fat and a little fibre; contain tree nuts)
Allergens
Contains fish, sesame, soya and gluten (soy sauce); tamari is a gluten-free alternative. Good for children if the salmon is cooked carefully and the soy sauce used sparingly; in pregnancy, salmon cooked all the way through is the safe choice.
