2 sweet potatoes, peeled and chopped into skinny chips
4 salmon fillets
Celtic Sea or Himalayan Pink salt and freshly
Pre heat the oven to 180°C/350°F/gas mark 4.
Place the sweet potato chips on a baking tray and set aside.
Pour the passata into a large ovenproof dish. Stir in the herbs salt, pepper, garlic and mix well.
Add the chopped courgette, peppers and aubergine.
Combine the ingredients thoroughly in the sauce and place in the oven to bake for 45 minutes.
After 20 minutes, place the chips in the oven and lay the salmon fillets on top of the vegetables. Use a spoon to cover the fillets with a little of the sauce. If the sauce is drying, add a little warm water or stock.
After 40-45 minutes or until the sweet potatoes and fish are cooked through, remove from the oven.
Place the chips on a plate and top with the salmon and vegetables.
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