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

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it with 1 tsp olive oil.

Wash and peel the 200g sweet potato. Cut it into 1-inch cubes. Place the cubes in a small pot, cover with water and a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender.

While the potatoes boil, wash the 150g broccoli florets and pat them dry. Toss them on the prepared baking sheet with 1 tsp olive oil, 1 minced garlic clove, salt, and pepper. Spread them in a single layer and roast in the oven for 15-18 minutes until the edges are charred and tender.

Prepare the glaze by finely mincing 1 tbsp chipotle peppers in adobo. In a small bowl, whisk together the minced chipotle, 1 tbsp honey, the zest of 1/2 the lime, and 1 tsp of lime juice.

Pat the 9 oz salmon fillet dry with paper towels and season with salt and pepper. Heat 1/2 tsp olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side up (if it has skin) and sear for 3-4 minutes until a golden crust forms.

Flip the salmon. Spoon the honey-chipotle glaze over the seared top of the fish. Reduce heat to medium, cover the pan, and cook for another 3-5 minutes depending on thickness, until the salmon is cooked through and the glaze is bubbly and slightly thickened.

Drain the cooked sweet potatoes and return them to the pot. Add 150g Greek yogurt, the remaining 1 minced garlic clove, the remaining lime juice, and salt to taste. Mash until smooth and creamy.

Finely chop 1 tbsp fresh cilantro for garnish.

Plate the lime sweet potato mash, top with the honey-chipotle salmon, and serve the roasted broccoli on the side. Garnish the entire dish with the chopped cilantro.