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

Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a light coating of oil.

Wash the 270g sweet potato, peel it, and cut it into 1-inch cubes. Place the cubes in a small pot, cover with water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until fork-tender.

While the potatoes boil, wash 150g broccoli and cut into bite-sized florets. Toss the broccoli on the prepared baking sheet with 1 tsp oil, salt, and pepper. Roast in the oven for 15-18 minutes until the edges are slightly charred.

Prepare the glaze: Finely mince 1 chipotle pepper and 1 clove of garlic. In a small bowl, whisk together the minced chipotle, minced garlic, 2 tsp honey, and the juice from half of the lime.

Pat the 11 oz salmon fillet dry with a paper towel and season both sides with salt and pepper. Heat 1 tsp oil in an oven-safe skillet over medium-high heat. Once hot, sear the salmon skin-side up for 3-4 minutes until a golden crust forms.

Flip the salmon over. Spoon the honey-chipotle glaze over the top of the fillet. Move the skillet into the oven (or transfer salmon to the broccoli baking sheet) and bake for 5-7 minutes until the salmon is cooked through and the glaze is bubbly and slightly caramelized.

While the salmon finishes, drain the sweet potatoes. Return them to the pot and mash with the juice of the remaining half-lime, 1 minced garlic clove, 2 tbsp chopped fresh cilantro, and a pinch of salt until smooth.

Plate the lime sweet potato mash, top with the roasted broccoli, and place the glazed salmon fillet alongside. Garnish with any remaining cilantro.