Really easy mid-week dinner....and super delicious
Preheat the oven to 180C/Gas 4. Chuck your sweet potato wedges into an oven tray, season with salt, pepper and olive oil and roast for 12/15 minutes
Cover the flesh-side of the salmon with the Cajun spice mix and a squeeze of fresh lime, once the sweet potatoes have had 15 minutes in the oven add the salmon, skin side down) and cook for a further 12/15 minutes
Mix the yogurt with lime juice and 1 crushed clove of garlic and mix well.
Serve all together in a bowl with baby spinach dressed with the garlic and lime yogurt