Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch cubes. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.

Meanwhile, cut broccoli into bite-sized pieces. Thinly slice chives. Whisk together Dijon and half the maple syrup in a small bowl. Set aside. Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer).

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

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

Mash 1 tbsp butter (dbl for 4 ppl) and remaining maple syrup into sweet potatoes until smooth. Season with salt and pepper, then stir in remaining chives. Divide pecan-crusted salmon, maple sweet potato mash and buttery broccoli and cranberries between plates.