• Set air fryer to 200°C.
• Cut sweet potato into bite-sized chunks and transfer to a medium bowl. Add All-American spice blend and a drizzle of olive oil and toss to coat.
• Place sweet potato into a foil-lined air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
• In the last 5 minutes of cook time, remove basket from air fryer, sprinkle with Cheddar cheese and bake until golden and crisp.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prepare sweet potato as above and place on a lined oven tray. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and return to the oven to bake until golden and crisp.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

• While salmon is cooking, thinly slice pear into wedges.
• In a large bowl, combine slaw mix, pear, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide salmon, cheesy sweet potato chunks and apple slaw between plates. Serve with garlic aioli. Enjoy!