Salmon with Lime Crust

Preheat oven to 200ºC (390ºF).

Bring a pot of water to a boil. Add peeled and chopped sweet potatoes and some salt. Bring to a boil again and cook until soft.

Bring another pan of water to a boil. Add peas and some salt and cook until peas are done. They should only take a minute or two.

Meanwhile, wash and dry the salmon fillets. Place them in a lightly buttered baking tin. Mix lime zest, 2 tablespoons butter, roughly ground pepper and breadcrumbs together. Divide this mixture between the salmon fillets and press down on each piece. Cut lime into wedges and arrange the wedges in the tin between the fillets.

Bake salmon for 8 to 10 minutes, until breadcrumb mixture turns golden and fish is cooked through. Be careful not to overcook the fish.

While fish is in the oven, drain the sweet potatoes. Add them back to the pan, add 1 tablespoon butter and mash them lightly. They should not become mashed potatoes. Adjust the taste with salt and pepper and stir in some chopped fresh thyme if desired.

Drain peas, refresh under cold water, and place them in a warm serving bowl. Add some chopped mint and the remaining butter. Add salt and pepper to taste.

Serve immediately.