Annabel Cooks: Salmon, Sweet Potato and Spring Salsa

Annabel Bower – Adelaide
👩🏼‍🍳Recipe Development #annabelsrecipes
🍉Food Stylist + Photographer
📷Content Creator – Foodies
💙Writer @miles__apart
🍀Ballymaloe Cookery School Grad
www.foodbyannabel.com.au @foodbyannabel

The weather is warm and fresh fast meals are back on the menu! This zesty salsa also works with pork, chicken, prawns and other types of fish such as barramundi and swordfish.

If seeing the ingredients mixed together will result in a resounding ‘NO!’ from your little ones you can always leave their portion of the salsa ingredients solo allowing them to pick and choose the vegetables they like.

Ingredients:
1kg / 2 medium sweet potatoes
1 teaspoon ground cumin
3 tablespoons olive oil
2 cobs of corn
1 teaspoon sweet paprika (optional)
4 x 200gm skinless salmon fillets
1 large avocado
1 red capsicum
1 large lemon or 2 limes
5 spring onions
1 handful parsley or coriander
Salt and pepper

Method:
Preheat oven to 200 degrees celsius.

Cut each sweet potato into 8 slices along its length, leaving skin on if you like.

Sprinkle with cumin, salt and pepper and drizzle with 1 tablespoon of olive oil.

Place in single layer on a baking tray lined with baking paper.

Remove husk and silk from cobs of corn. Toss in 1/2 tablespoon of olive oil, salt, pepper and
paprika.

Pop on baking tray with sweet potato and place in oven. The sweet potato will need to
cook for 40 minutes, the corn will need to be removed after 30 minutes to be put in the salsa.

To prepare the salmon line a tray with baking paper and place fillets evenly along it leaving space in-between each one. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake in the oven for: 15-17 minutes well done / 12-15 minutes medium / 10-12 minutes medium rare. Time your fish to come out of the oven at the same time as the sweet potato.

Whilst the vegetables and fish are cooking, prepare the ingredients for the salsa.
Finely dice avocado, capsicum, spring onion and herbs. Mix through rest of olive oil, lemon juice, salt and pepper. If it’s tasting too tart add a tiny sprinkle of castor sugar. For extra zing also add lemon zest. Once the corn is cool enough to handle cut kernels off cobs and add to salsa.

To serve, divide the sweet potato between four plates, place a salmon fillet on each and top with a generous spoonful of salsa.

www.foodbyannabel.com.au

@foodbyannabel

You may also like

A close-up of several chocolate-covered donuts arranged together, showcasing their glossy, rich chocolate coating.

5 of the yummiest treats for kids at this iconic Adelaide bakery!

One of Adelaide’s most iconic bakeries, Perryman’s Bakery, is turning 100 – and they’re marking the milestone with a community Family Day Party at its Tynte Street store on Saturday, 11 October 2025. To celebrate, we’ve taste-tested the best of Perryman’s treats for kiddos and here are the tastiest top 5!

Read More
A plate of Halloween energy spider balls.

Recipe: Halloween Energy Ball Spiders

Ingredients 15 Medjool dates, pitted 1/2 cup natural peanut butter 2 teaspoons vanilla bean paste 1/2 cup rolled oats 1/4 cup sunflower seeds 1/4 cup cocoa 1/4 cup dark chocolate chips Decorations 1 metre black liquorice rope 16 tic tacs, halved chocolate Persian Fairy floss Method Place dates, peanut butter, vanilla, oats, sunflower and pumpkin seeds, cocoa and chocolate chips together in a food processor and blend until finely chopped. Using a tablespoon as a measure, roll mixture into 16 balls and set aside until required. For the decorations, cut liquorice into 16 x 5cm long pieces and using a sharp knife cut each piece into 8 legs. Push 4 liquorice legs into each side of energy ball and press 2 halved tic tacs on the front for eyes. Repeat process with remaining balls. Serve spider energy balls on a plate covered in Persian fairy floss. Don’t forget to check out Adelaide Central Market’s School Holiday Market Trail where each little foodie will receive a market bag and map and visit each of the ten pit-stops to receive a sample item at each stop. Ends Friday, $18 per child (bookings recommended), October School Holidays Tuesday, Thursday and Friday: 9am – 12pm AND 2pm – 4pm. adelaidecentralmarket.com.au     Follow KIDDO on Instagram and Facebook, and subscribe to our weekly newsletter  

Read More
A lunch box filled with assorted fruit, nuts, and a ripe banana arranged neatly inside.

The lunch box snack your kiddo will actually eat

Packing snacks that just come back home untouched is a struggle every parent knows all too well. How many half-eaten bars and sad fruit slices does it take before you throw your hands up? Refil Snack Bars are making that problem a little easier to solve.

Read More
Two bowls of pasta topped with meat and sauce, garnished with herbs, served on a wooden table.

Recipe: Garlic Mushrooms & Sage Parpadelle

Here’s a delish dish for the adults, who no doubt need to fuel their energy to keep up with the kiddos these holidays! Tip: Find premium-quality mushrooms at The Mushroom Man, at the Adelaide Central Market!

Read More