Honey-Chipotle Glazed Salmon with Roasted Broccoli and Lime Sweet Potato Mash

Preheat your oven to 400°F (200°C).

Wash 210g raw sweet potato, peel it thoroughly, and dice into 1-inch cubes. Place the cubes into a medium pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender.

While the potatoes boil, wash 150g raw broccoli florets and pat them dry. In a bowl, toss the broccoli with 1/2 tbsp neutral cooking oil and 1 clove of minced garlic. Spread the broccoli on a baking sheet and roast in the oven for 15-18 minutes until the edges are slightly charred.

Prepare the glaze by finely mincing 1 tsp chipotle peppers in adobo. In a small bowl, whisk together the minced chipotle, 1 tbsp honey, and the juice of half the lime.

Pat the 11 oz raw salmon fillet dry with a paper towel and season both sides with salt and black pepper.

Heat the remaining 1/2 tbsp neutral cooking oil in an oven-safe skillet over medium-high heat. Once the pan is shimmering, place the salmon in the pan (flesh-side down if it has skin). Sear for 3 minutes without moving it to develop a golden-brown crust.

Flip the salmon carefully. Brush the top of the salmon generously with the honey-chipotle glaze.

Transfer the skillet directly into the oven and bake for 5-6 minutes, or until the salmon is cooked through and flakes easily with a fork.

Drain the cooked sweet potatoes and return them to the pot. Add 120g non-fat Greek yogurt, the zest of the whole lime, and the remaining juice from the other half of the lime. Mash until smooth and creamy.

Finely chop 1 tbsp fresh cilantro. Plate the lime sweet potato mash alongside the roasted broccoli and the glazed salmon. Garnish the entire dish with the chopped cilantro.