Maple-Glazed Salmon with Roasted Sweet Potatoes

Preheat the oven to 425°F (220°C).

Peel the 3 large sweet potatoes and cut them into 1-inch cubes. Place them on a baking sheet.

Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 tablespoon each of chopped fresh thyme and rosemary. Toss to coat evenly.

Roast the sweet potatoes in the preheated oven for 15 minutes.

While the potatoes are roasting, prepare the maple glaze. In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, and 2 minced garlic cloves.

Pat the 5 salmon fillets dry with paper towels and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side of the sheet.

Place the seasoned salmon fillets on the other side of the baking sheet, skin-side down.

Brush the salmon generously with the maple glaze, reserving some for basting later.

Return the baking sheet to the oven and roast for 12-15 minutes, basting the salmon with the remaining glaze halfway through cooking time.

While the salmon and potatoes are roasting, slice the lemon into wedges and chop the green onions.

The salmon is done when it flakes easily with a fork but is still moist in the center, and the sweet potatoes should be tender and caramelized.

Serve the salmon with the roasted sweet potatoes, garnished with chopped green onions and the remaining 1/2 tablespoon each of fresh thyme and rosemary. Serve with lemon wedges on the side.