Preheat the oven to 190'C.
Season the salmon fillets with salt.
Place some sunflower oil in a non-stick pan and when hot place the salmon in the pan skin side down. Cook until the skin is crispy, then flip the fish over and place into the oven for 7 minutes.
Serve the fish skin side up.
Peel the sweet potato and cut into small cubes. Place in a pan with a small amount of water and the butter. Cover with a lid and cook until tender. Mash the sweet potato with a fork or place in a mouli. Finish with some salt, pepper and butter.
Finely dice the chilli, shallot, garlic parsley. Grate the ginger and zest and juice the lemon.
Mix all ingredients together and add the olive oil to make a vinaigrette. Season with salt and pepper.
Place mash onto a plate and serve alongside the fish with a drizzle of dressing.
«Make the vinaigrette last minute so the herbs do not turn brown.»