Preheat your oven to 400°F (200°C). While the oven warms up, peel your sweet potatoes (if desired) and cut them into 1-inch cubes. The smaller the pieces, the faster they’ll cook, and they’ll get those crispy edges we all love!

Toss the cubes in 1 tablespoon of olive oil, then season with garlic powder, smoked paprika, and a pinch of salt and pepper. This gives the sweet potatoes a nice smoky, savory flavor that pairs perfectly with the rich salmon.

Spread them evenly on a baking sheet, making sure they’re not overcrowded. This ensures they’ll roast to crispy perfection.

Pop the baking sheet into the oven and roast the sweet potatoes for 25–30 minutes. After about 15 minutes, give them a toss so they cook evenly. You’ll know they’re done when they’re tender on the inside with a crispy, golden exterior.

While the sweet potatoes are roasting, it’s time to cook your salmon fillets. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon with a pinch of salt and pepper, making sure to coat both sides.

Place the fillets skin-side down (if they have skin) in the hot pan. Let them cook for 4-5 minutes on each side, depending on their thickness. You want the outside to be golden brown and the inside to remain moist and flaky.

If you’re feeling fancy, squeeze a little lemon juice over the salmon as it cooks for a pop of freshness.

Once your sweet potatoes are perfectly roasted and your salmon fillets are cooked to perfection, it’s time to serve! Place a generous portion of the sweet potatoes next to the salmon on your plate. You can garnish with a sprinkle of fresh herbs like parsley or thyme for extra flavor and a pop of color.