Try a subscription
You first 5 issues for only £5 and never miss our best recipes
Heat oven to 200C/180C fan/gas 6. Put the sweet potato wedges in a large roasting tin, drizzle over the olive oil, then sprinkle over the paprika and toss together to make sure all the wedges are coated. Bake in the oven for 35 mins or until tender and starting to crisp at the edges.
While the sweet potatoes cook, take a large piece (about 40cm long) of baking parchment and place the pieces of orange peel on the parchment just to the right of the centre. Lay the salmon on top of the peel and sprinkle over 1 tsp water. Fold the paper over to seal the salmon in a parcel. Put the parcel in the oven when the sweet potatoes are nearly ready and bake for 12-15 mins.
Put the avocado slices in a bowl, pour over the lime juice and set aside until needed. For the salsa, tip the kale into a large bowl with the olive oil. Scrunch well with your hands to massage the oil into the kale (see tip, below). Stir in the rest of the salsa ingredients and season.
Lightly toast the burger buns and the seeds for about 1 min in a dry, non-stick frying pan over a high heat, then set aside until needed. Take the salmon out of the oven, remove from the parcel and discard the orange peel. Lay the slices of avocado on the bottom half of each burger bun then place the salmon on top. Pile in a couple of spoonfuls of the salsa with a sprinkling of the toasted mixed seeds. Put the lids on and serve with the remaining salsa and wedges on the side.
Comments, questions and tips