Ingredients

The following ingredients have 4 Servings
  • 3 large sweet potatos (thinly sliced into rounds)
  • 4 spring onions (sliced)
  • 250 ml (1 cup) vegetable stock
  • 250 ml (1 cup) coconut milk
  • 1 tbsp mild chilli sauce
  • 2 tsp fish sauce
  • 0.25 tsp lime zest
  • 4 salmon fillets (I used The Saucy Fish Co salmon fillets)

Instruction

  • Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
  • Layer the sweet potato and spring onion in an oven ready casserole pot.
  • Mix the vegetable stock, coconut milk, chilli, fish sauce and lime zest together and pour over the vegetables.
  • Bake in the pre-heated oven for 20 mins (or until) sweet potato are tender but not quite done.
  • Take them out of the oven, add the salmon fillets on top and baste them with the juices.
  • Return them to the oven and bake for a further 10 mins until salmon is cooked through.