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Preparation

1. Heat the oven to 200°C and toss the sweet potato and onion wedges with oil and paprika.
2. Spread the vegetables across a large roasting tray and roast for 20 minutes.
3. Season the salmon fillets and scatter over half the dill.
4. Push the vegetables aside and lay the salmon skin-side down in the gaps.
5. Return the tray to the oven for a further 14 minutes until the salmon flakes easily.
6. Squeeze over the lemon, scatter with the remaining dill and serve straight from the tray.