The night before, prepare the marinade by whisking the tamari, coconut oil, ginger and mustard in a shallow dish

Dunk the salmon fillets in the marinade and coat thoroughly, then cover, refrigerate and leave overnight

Preheat the oven to 180ºC

Cut the sweet potato into wedges. Drizzle with avocado oil and sprinkle sea salt all over

Roast in the oven for 30 minutes

Wrap the salmon fillets in foil and bake in the oven for 15 minutes with the sweet potato

Cook until the wedges are soft and the salmon is just cooked through

Steam the beans for 5 minutes. Toss with extra virgin olive oil, salt and pepper

Finely chop the chilli and spring onions and then scatter with sesame seeds over the salmon fillets, adding a generous squeeze of lime

Slice the avocado

Serve the salmon fillets with the sliced avocado, sweet potato wedges and green beans