Roasted Salmon & Tomato Salsa with Sweet Potato Mash

Preheat the oven to 180C. Line a baking tray with parchment paper.

Peel and chop the sweet potato. Place in a saucepan, cover with water, and bring to a boil. Cook until the sweet potato is soft and easily pierced with a fork.

In a bowl, mix together the smoked paprika, cayenne powder, Dijon mustard, and half of the honey. Set aside.

Season the salmon with salt and pepper. Rub the paprika-honey mixture over the top of the salmon.

Heat half of the olive oil in a frying pan over high heat. Place the salmon skin side down, cook until the skin is crisp.

Turn the salmon over to caramelize the top for about 1-2 minutes per side, then remove from the pan.

Place the salmon on the prepared baking tray, drizzle with the remaining paprika-honey mixture. Roast in the preheated oven until cooked through, about 10-15 minutes.

Halve the cherry tomatoes and finely chop the red onion. Wipe down the frying pan and heat the remaining olive oil over medium-high heat. Add the red onion and sauté until softened.

Add the cherry tomatoes to the pan and continue to sauté until softened. Lower the heat, mix in the balsamic vinegar, apple cider vinegar, and the remaining honey.

Stir the basil into the tomato mixture. Drain and mash the sweet potato, distributing it among serving plates. Remove the salmon from the oven, place on the plates. Spoon the tomato mixture over the salmon and serve.