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Crispy Skin Salmon and Chips

Crispy Skin Salmon and Sweet Potato Fries

dairy-free | nut-free | egg-free 
Servings 4


  • 4 Tassal Tassie Fresh Salmon Fillets skin on
  • 2 Tbsp olive oil
  • 1 kg purple sweet potatoes rinsed and cut into fries
  • 1 tsp paprika
  • 2 garlic cloves diced
  • Salt and pepper to taste
  • 4 Tbsp mayonnaise to serve
  • 4 cups of mixed salad to serve


  • Pre-heat the oven to 180°C. Place the sweet potato wedges onto a baking tray and drizzle with 1 Tbsp Olive oil, add some paprika and garlic and mix to coat all the fries and bake in the oven for approx 45-50 mins, until crispy.
  • Generously Rub salt into salmon skin and heat oil in non-stick fry pan. When the sweet potatoes have about 10 mins remaining to cook, cooking the salmon fillets skin side down for 5 mins until the skin goes crispy then turn and cook for a further 5 mins.
  • Serve salmon with sweet potato fries, cup of salad and mayonnaise.