Make the yoghurt dip

• Mix the yoghurt, Parmesan, dill, lemon juice and salt in a bowl until smooth.
• Set aside in the fridge until serving.

Bake the sweet potato

• Coat the sweet potato with salt and olive oil, then wrap it in foil.
• Bake at 200 °C for 30 minutes until tender.

Mash the sweet potato

• Remove the sweet potato from the oven and scoop out the flesh.
• Mash the flesh with the butter until smooth.

Boil the Brussels sprouts

• Boil the Brussels sprouts in salted water for 5 minutes.
• Drain well and coat with olive oil and salt.

Fry the Brussels sprouts

• Fry the sprouts in a pan over medium heat for about 8 minutes until browned.

Air fry the garlic salmon

• Coat the salmon fillet with olive oil, salt, garlic granules and dried coriander.
• Air fry at 200 °C for 15 minutes.

Plate and serve

• Serve the salmon with the sweet potato mash and fried sprouts.
• Add the yoghurt dip and scatter over the sliced spring onion.