Salmon fillet with steamed green beans and sweet potato

Preheat the oven to 200 degrees Celsius. Peel the sweet potato and cut it into cubes. Toss the cubes with olive oil, salt and pepper, and roast for twenty-five minutes until tender.

Meanwhile, steam the green beans for about eight minutes over boiling water until tender-crisp.

Season the salmon fillet with salt and pepper. Pan-fry the salmon skin-side down in a hot pan for four minutes until crispy, then briefly flip.

Arrange the sweet potato and green beans on a plate. Place the salmon on top, squeeze lemon over, and finish with fresh dill.