Creamy lemon, garlic and spinach ‘salmon’

This recipe was inspired by a BBC good food recipe I used to have before becoming vegan 🌱

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat your air fryer or oven to 190 degrees Celsius

Step 2

Peel the sweet potatoes, then slice each potato into even ¼ inch thick sticks.

Step 3

Mix the spices and cornstarch (if using) in a small bowl to combine

Step 4

Add the sweet potato to a mixing bowl and coat with the dry spice mix then add the oil and mix well until you can’t see dry patches

Step 5

Add the coated fries to a baking tray or air fryer drawer (you will want to do this in batches in the air fryer as we don’t want these stacked as this will stop them from crisping up)

Step 6

Cook for 12 minutes in the air fryer (30 minutes in the oven) turning half way until starting to brown and puff up

Step 7

Heat the oil in a frying pan, once hot add the salmon fillets and lightly brown on each side turning regularly

Step 8

Once slightly browned add the sliced garlic to the pan and cook for approx 30 seconds without letting it brown as this will add bitterness

Step 9

Next add the spinach, lemon zest and juice and a pinch of salt and pepper. Cook until the spinach has wilted down

Step 10

Once the spinach is wilted add the crème fraiche to the pan and allow it to melt down and stir into the spinach mixture then add the maple syrup to add a bit of sweetness

Step 11

To serve split the crème fraiche and spinach mixture between plates and place the salmon fillet on top then spread the fries around the salmon. Enjoy!