Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined medium baking tray.

Sprinkle over the curry powder, drizzle over some oil and season with salt and pepper. 

When the wedges are halfway through cooking, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, halve the lime.

In a medium bowl, combine the mayo and a squeeze of lime juice. Stir in the coleslaw mix. Season with salt and pepper.

Just before everything's ready, toss the baby leaves through the slaw.

When the salmon is cooked, drizzle over the mango chutney to glaze.

Share the glazed salmon between your plates.

Serve the sweet potato wedges and coleslaw alongside.