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1
Preheat oven to 200 degrees C (390 degrees F).
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2
Bring a pot of water to a boil.
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3
Add peeled and chopped sweet potatoes and some salt.
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4
Bring to a boil again and cook until soft.
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5
Bring another pan of water to a boil.
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6
Add peas and some salt and cook until peas are done.
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7
They should only take a minute or two.
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8
Meanwhile, wash and dry the salmon fillets.
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9
Place them in a lightly buttered baking tin.
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10
Mix lime zest, 2 tablespoons butter, roughly ground pepper and breadcrumbs together.
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11
Divide this mixture between the salmon fillets and press down on each piece.
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12
Cut lime into wedges and arrange the wedges in the tin between the fillets.
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13
Bake salmon for 8 to 10 minutes, until breadcrumb mixture turns golden and fish is cooked through.
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14
Be careful not to overcook the fish.
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15
While fish is in the oven, drain the sweet potatoes.
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16
Add them back to the pan, add 1 tablespoon butter and mash them lightly.
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17
They should not become mashed potatoes.
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18
Adjust the taste with salt and pepper and stir in some chopped fresh thyme if desired.
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19
Drain peas, refresh under cold water, and place them in a warm serving bowl.
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20
Add some chopped mint and the remaining butter.
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21
Add salt and pepper to taste.
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22
Serve immediately.
