• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potatoes into 2cm chunks (peeling optional).
• Add the sweet potato chunks to a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• When the sweet potato has 15 mins left, lay the salmon, skin-side up, onto another lined baking tray. 
• Season with Mexican spice,  salt and pepper.
• Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Once everything is almost ready, halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
• Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
• Toss the kiwi and avo together with the chilli flakes. Season to taste with salt and pepper. 

• Divide the roasted sweet potato and salmon between plates.
• Serve the avo and kiwi salsa on the side.
• Drizzle over the yoghurt.
• Scatter the crispy onions over the top.