Instructions
Follow the steps and taste along the way.
Start with the sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potato and cut it into roughly 2 cm cubes. Toss with 10 ml olive oil, 1 g salt, and half the black pepper. Spread in a single layer on a baking sheet and bake for 10 minutes.
Prepare the salsa
Cut the mango and red onion into small dice, and chop the cilantro. Toss them together in a bowl with all the lime juice. Set aside to let the flavors meld.
Coat the salmon
Beat the egg in a shallow dish. Pour the oats onto a second dish. Pat the salmon dry with a paper towel, brush with mustard, season with the remaining 1 g salt and the remaining pepper. Dip each fillet in the beaten egg, then press the oats onto it.
Finish baking the sweet potatoes and salmon
Remove the baking sheet from the oven, turn the sweet potatoes over, and move them toward the edges. Place the salmon in the open space, oat side up, and drizzle it with the remaining 5 ml olive oil. Bake for another 12 to 15 minutes; the sweet potatoes should be tender and browned at the edges. The salmon should be opaque and reach at least 63 °C in the thickest part.
Serve fresh
Divide the baby spinach between two plates. Top with the sweet potatoes and salmon, then spoon over the mango salsa. Serve immediately while the oat coating is crisp; the lime juice in the salsa balances the sweetness of the mango and sweet potato.
