Place the chopped sweet potato in a large saucepan and cover with water. Bring to a boil and cook for 12–15 minutes, or until very tender when pierced with a fork. Drain well and return the sweet potato to the warm saucepan. Add the butter and 2 tablespoons of milk. Mash until smooth and creamy, adding a little more milk if needed. Season with salt and freshly cracked black pepper. Keep warm while preparing the salmon and broccoli.

Steam or boil the broccoli until tender-crisp, about 4–6 minutes. Drain well and toss with olive oil, salt and pepper. Add a squeeze of fresh lemon if desired. Keep warm.

Pat the salmon very dry with paper towel. Season generously with salt, pepper, garlic powder and smoked paprika. Heat a cast-iron fry pan over medium-high heat for 2–3 minutes. Add the oil and allow it to become hot and shimmering.

Place the salmon in the pan skin-side down. Press gently with a spatula for the first 15–20 seconds to help keep the skin flat.

Cook for 4–5 minutes without moving the salmon, until the skin is deeply golden and crisp and the salmon looks cooked about halfway up the sides.

Flip the salmon and reduce the heat slightly. Add the butter and smashed garlic.

Cook for another 2–4 minutes, spooning the melted garlic butter over the salmon as it finishes cooking.

Remove the salmon from the pan, squeeze fresh lemon over and finish with parsley and sea salt.

Serve the pan-seared salmon with the sweet potato mash and broccoli. Enjoy!