BAY AND CHERVIL FRIED SALMON STEAKS

1 tablespoon olive oil
2 teaspoons sea salt
500 g sweet potatoes, peeled and chopped
350 g parsnips, peeled and chopped
60 g butter
2 tablespoons oil
8 bay leaves
3 tablespoons chopped chervil
1 teaspoon cracked black pepper
2 pieces lime rind
4 x 185 g salmon steaks
125 g baby English spinach

Place olive oil, salt, sweet potatoes and parsnips in a baking dish and shake to combine. Place dish in a preheated 400°F oven for 35 minutes or until sweet potatoes and parsnips are crisp and golden. Place butter and oil in a frypan over medium heat. Add bay leaves, chervil, pepper and lime rind to pan and cook for 2 minutes. Add salmon steaks to pan and cook for 1-2 minutes on each side or until steaks are cooked medium rare.