Maple-Glazed Salmon with Roasted Sweet Potato Mash

Preheat your oven to 400°F (200°C).

Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Add the thyme sprigs to the sweet potatoes and roast in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.

While the sweet potatoes are roasting, prepare the maple glaze by whisking together 3 tablespoons maple syrup, 1 tablespoon dijon mustard, 1 tablespoon soy sauce, and 2 minced garlic cloves in a small bowl.

Pat the salmon fillets dry with paper towels and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. When hot, place the salmon fillets skin-side down and cook for 3 minutes until the skin is crispy.

Brush the tops of the salmon fillets with half of the maple glaze. Transfer the skillet to the oven and bake for 5-7 minutes, or until the salmon is just cooked through but still slightly pink in the center.

When the sweet potatoes are done, remove the thyme sprigs and transfer the potatoes to a mixing bowl. Add 2 tablespoons butter and 3 tablespoons milk.

Mash the sweet potatoes until smooth but still slightly chunky. Adjust seasoning with additional salt and pepper if needed.

To serve, divide the sweet potato mash between two plates. Place a salmon fillet on top of each mash portion, skin-side up.

Drizzle the remaining maple glaze over the salmon and garnish with sliced green onions.