Spice rubbed salmon with green veggies

  • 30 minsCooks in 30 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

Preheat oven 220C (200°C fan forced) Place sweet potato wedges on a baking paper lined tray. Drizzle with olive oil and bake for 30 minutes or until golden brown.

Step 2

Meanwhile, combine paprika, garlic, maple syrup, salt , lime rind, coriander, black pepper cayenne and olive oil .Mix to form a paste . Spread all over salmon. Store any remaining marinade in the fridge for up to 2 weeks.

Step 3

Preheat a large frying pan or BBQ to a medium heat. Reduce to a low heat. Cook salmon for 2 minutes on one side. Carefully flip the salmon over with a spatula and cook for a further 2 minutes on the other side. (Avoid using a high heat as it will burn the spice rub on the salmon)

Step 4

Transfer salmon to the oven with sweet potato wedges, bake salmon for a further 10 -12 minutes or until salmon is cooked through.

Step 5

To make creamy yoghurt sauce - Combine all ingredients together.

Step 6

Serve blackened salmon with a squeeze of lime all over, sweet potato wedges, green salad and creamy yoghurt sauce


500g side Tassal Fresh Tassie Salmon, skin on

1 large sweet potato, cut into wedges

olive oil, for drizzling

Spice paste

3 teaspoons smoked paprika

1 small clove garlic, finely chopped crushed

1 teaspoon maple syrup

1/2 teaspoon flaked sea salt

1 teaspoon finely grated lime rind

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

tiny pinch of cayenne pepper, optional

2 tablespoons olive oil

Creamy yoghurt sauce

1 cup natural yoghurt

1 tablespoon lime juice

1 teaspoon honey

1/4 cup finely chopped mint or coriander