Prepare the sweet potato mash
- Boil the sweet potatoes in a pan of salted water for 15–20 minutes, until tender.
- Drain well, then mash with butter and milk until smooth and creamy.
- Season to taste and keep warm.
Make the maple glaze
In a small bowl, mix together the maple syrup, soy sauce, olive oil, garlic and smoked paprika.
Cook the salmon
- Preheat your oven to 180°C (fan 160°C).
- Place the salmon fillets on a lined baking tray.
- Brush generously with the maple glaze.
- Bake for 12–15 minutes, basting once halfway through, until cooked through and lightly caramelised.
To serve
- Spoon the sweet potato mash onto plates.
- Top with the glazed salmon and drizzle over any remaining glaze.
- Season with black pepper and serve immediately.
Optional
- Add a squeeze of lemon juice for brightness
- Serve with seasonal greens (e.g. tenderstem broccoli or green beans)
- Swap milk for crème fraîche for a richer mash
