Preheat the oven to 180 degrees.

Cut your sweet potato into thick wedges, add to a roasting tray and drizzle in olive oil and sea salt.

Bake in the oven for 45 minutes.

While the sweet potato is roasting prepare your salmon.

In a bowl combine the almond meal, lemon zest, crushed garlic, salt and black pepper.

Make sure you combine these ingredients well, I rub the garlic and zest into the almond flour until it resembles breadcrumbs and then place aside.

Beat the 2 eggs in a bowl and place aside.

Place the coconut flour onto a plate and also put aside.

Now get started for your fish crumbing production line! In a row place the plate with the coconut flour, the bowl with the eggs and the bowl with the almond mixture.

Place the salmon fillets in the coconut flour and make sure they are completely covered.

Then place the salmon fillets into the egg mixture and again make sure the egg completely covers the fillets.

Lastly, place the salmon fillets into the almond mixture and cover them completely.

Heat the coconut oil in a frypan, cook the salmon fillets over a medium heat for 4 minutes on each side or until they are golden brown.

Try to only turn the salmon fillets once, the more you handle these the messier they will get and the crumb mixture will fall off.

Place the salmon fillets on a tray and cook in the oven for 5 minutes.

While the salmon is cooking dress the rocket with some olive oil and lemon juice.

This dish is very easy to plate up, simple serve one piece of salmon with some sweet potato wedges and rocket salad.