Salmon with sweet potatoes and zucchini

Instructions

• 1

  Place a roasting pan in oven and preheat to 220C fan-forced. Wash and dry potatoes, then cut into 1cm cubes. Line hot oven tray with baking paper and scatter potatoes over one half. Spray with oil, season with salt and pepper, and roast for 10 minutes. Cut zucchinis into 1cm cubes. Add to other half of tray. Spray with oil, season and roast for a further 10 minutes or until all vegetables are tender.
• 2

  Spray salmon with oil and season. Place a round of baking paper in the base of a frying pan over high heat. Add salmon, curved-side down first, and cook for 3 minutes each side or until browned. Turn off heat and leave to rest in pan for 5 minutes.
• 3

  Meanwhile, to make salsa, place olives, mint and 2 tbs oil in the bowl of a small food processor. Squeeze in juice from half of lemon, peel and crush in garlic, then process until finely chopped. Tip half of mixture into a small bowl, squeeze over juice from remaining lemon half and add remaining 1 tbs oil. Finely chop avocado and add to bowl, then season.
• 4

  Spoon remaining olive mixture over vegetables in pan, toss to combine, then divide among plates. Top with salmon and serve with olive and avocado salsa.