Method

Preheat the oven to 180°C. Pierce the sweet potatoes a couple of times with a small, sharp knife then lay on a baking tray and cook for 45 minutes.

Meanwhile lay 2 large sheets of greaseproof paper on the work surface. Combine the oil, dried dill and lemon zest in a bowl and season with salt and pepper. Add the salmon fillets and toss to coat. Lay two pieces of salmon in the middle of each piece of paper then gather the paper around the fish and secure at the top with a wooden clothes peg. Lay on a baking tray and cook for 15 minutes or until the fish is cooked through. Unwrap the salmon, squeeze over a little lemon juice and scatter over the fresh dill. Serve with the sweet potatoes.