Roast Salmon & Sweet Potato with Celery, Apple & Ponzu Dressing

Roast Sweet Potatoes:

Preheat oven to 180°C. Cut sweet potatoes in half length ways, and then into quarters, roughly the same size. Toss with 1 Tbsp olive oil and a good pinch of salt. Arrange, cut side down, on a baking tray. Transfer to oven and roast until tender - about 30 minutes (see tip).

Prep Ingredients:

Peel and mince ginger and garlic. Thinly slice celery stalks on a slight angle. Core apple and cut into thin wedges. Trim ends off spring onions and slice on an angle. Cut lime in half.

Cook Salmon:

When sweet potatoes are halfway cooked, drizzle salmon with olive oil and a pinch of salt and add to baking tray. Roast until just opaque in centre, about 15 minutes.

Make Ponzu Dressing:

In a small bowl, mix together minced ginger and garlic (to taste-see tip), lime juice (to taste), soy sauce, honey, and sesame oil, along with 2 Tbsp olive oil and a pinch of salt. Whisk to combine. Combine apple, celery and spring onion in a bowl and toss well.

You Plate It:

Gently break sweet potatoes and salmon into large chunks. Divide potatoes, salmon, celery and apple between plates. Drizzle with plenty of the ponzu dressing and garnish with remaining spring onions and sesame seeds.