Some delicious salmon fillets, with our favourite mashed sweet potato. Add some veggies to the mix and you have a meal fit for a king.
Put a large pot of water on the boil.
Wash your sweet potato thoroughly, then slice it into 2cm cubes.
Add 3 pinches of pink rock salt to the boiling water, then immediately add the diced sweet potato. Turn down the heat to a simmer. Leave this for 10 minutes.
Get out a frying pan, turn the heat to medium. Add one tablespoon of olive oil.
Get a microwave safe container, add your frozen vegetables and a few dashes of soy sauce (if you wish). Microwave for 6-10 minutes (depending on Microwave).
Raise fry pan heat from medium to high, ensure oil coverage, then place salmon in softly. Leave the salmon for 5-7 minutes on each side, without disturbing it at all.
Poke the sweet potato cubes with a fork, if soft, drain the water in the pot. Once drained, add the sweet potato back into the pot before adding 1/2 a cup of full cream milk and 25g of butter. Mash the sweet potato thoroughly.
Remove the salmon from the pan and place each side once on a paper towel to remove excess oil. Divide all of the ingredients evenly into 5 separate containers.