Rosemary, Salmon & Sweet Potato Tray Bake

Ingredients

110g sweet potatoes, peeled & sliced

2 red onions, sliced into wedges

100g canned cannellini beans, drained

4 sprigs fresh rosemary

2 cloves garlic, sliced

2 salmon fillets

¼ lemon, juiced

2 tablespoons of olive oil

Method

1. Preheat the oven to 410°F (210°C)

2. Toss the sweet potatoes, onions, beans, rosemary and garlic with 2 tablespoons of olive oil, season with salt and pepper. Spread on a roasting dish with parchment paper underneath and bake for 15 minutes.

3. Season the salmon with Himalayan salt (if desired) and pepper and lemon juice and add to the roasting dish. Bake for a further 22-25 minutes.