• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Peel, then cut sweet potatoes into 1-inch cubes. 
• In a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.) Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender. 
• Drain and return sweet potatoes to the same pot, off heat.

• Meanwhile, cut broccoli into bite-sized pieces.
• Thinly slice chives.
• In a small bowl, whisk together Dijon and half the maple syrup (use all for 4 servings). Set aside. 
• Open one side of the package of pecans.
• Using a rolling pin or heavy-bottomed pot, crush pecans in package until broken into small crumbs (or chop finely, if preferred).

• Pat salmon dry with paper towels. Season with salt and pepper.
• Coat tops of salmon with maple-Dijon mixture.
• Sprinkle crushed pecans over top and press down lightly to adhere.
• Transfer pecan-crusted salmon to a parchment-lined baking sheet.
• Roast in the middle of the oven for 8-10 min, until salmon is cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then broccoli, cranberries and 1/4 cup (1/2 cup) water.
• Cook for 5-7 min, stirring occasionally, until broccoli is tender.
• Add half the chives. Season with salt and pepper, then toss to combine.
• Remove from heat.

• Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into sweet potatoes, until smooth.
• Season with salt and pepper, then stir in remaining chives.
• Divide pecan-crusted roasted salmon, creamy sweet potato mash and broccoli between plates.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.