Question: how do I make salmon and warm pesto potato?
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800 grams sweet potato peeled and cut into even 4cm x 4cm chunks    4 x 180 grams salmon eyes    150g bag iga baby spinach    2 tablespoons basil pesto    Instructions    Preheat oven 180°C.    Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.    Cook for 15 minutes or until tender.    After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.    Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.    To serve, place the delectable salad on a plate nestled next to a salmon fillet.
800 grams sweet potato peeled and cut into even 4cm x 4cm chunks    4 x 180 grams salmon fillets    150g bag iga baby spinach    2 tablespoons basil pesto    Instructions    Preheat oven 180°C.    Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.    Cook for 15 minutes or until tender.    After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.    Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.    To serve, place the delectable salad on a plate nestled next to a salmon fillet.
Answer: 800 grams sweet potato peeled and cut into even 4cm x 4cm chunks    4 x 180 grams salmon fillets    150g bag iga baby spinach    2 tablespoons basil pesto    Instructions    Preheat oven 180°C.    Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.    Cook for 15 minutes or until tender.    After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.    Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.    To serve, place the delectable salad on a plate nestled next to a salmon fillet.