• 3 tbsp cornflour
• 4 tbsp olive oil
• 1 tsp garlic powder
• Salt and black pepper
• 1u00bd tbsp olive oil
• 2 tbsp Cajun seasoning
• Zest and juice of 1 lemon
• 4 salmon fillets, skin left on
• Knob of butter, melted
• To serve:
• Peas
• Lemon wedges
• For the salmon:
• For the sweet potato chips:
• 3 medium sweet potatoes, peeled and cut into u00bdcm chips

1       Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line two baking trays with parchment paper.

2       Place the sweet potato chips in a sealable bag and add the cornflour, then toss to coat. Remove the chips from the bag and shake off any excess cornflour. Transfer into a large bowl and add the olive oil, garlic powder, salt and black pepper. Toss to coat.

3       Place the sweet potatoes onto the baking trays without crowding them. Bake for 15 minutes, then flip them over and rotate the trays. Return to the oven for another 15 minutes until crisp and cooked through.

4       In a shallow bowl, mix together the oil, Cajun seasoning and lemon zest.

5       Lightly grease a baking dish with a little oil, then add the salmon skin-side down. Thickly brush the tops and sides of the fillets with the Cajun mixture. Bake the fish for 10 minutes.

6       Add the butter and lemon juice to the dish with the salmon, spooning it over the fillets. Return to the oven for another five minutes or until cooked to your liking.

7       Serve the salmon on warm plates drizzled with the lemon butter from the dish, with the sweet potato chips, some peas and some lemon wedges for squeezing over.