Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim the ends of the Brussels sprouts and peel off the outer layers. Cut into quarters. Roughly chop the pecans. Finely chop the chives. Whisk together half the maple and Dijon in a small bowl. Set aside.

Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to same pot.

Pat the salmon dry with paper towels. Season with salt and pepper. Coat only the salmon tops with the maple-Dijon. Working with one piece of salmon at a time, sprinkle the pecans over the maple-Dijon side and press lightly to stick. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven, until salmon is cooked through, 10-12 min.\*\*

While the salmon roasts, heat a large non-stick pan over medium heat. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add the Brussels sprouts and 2 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. Toss with half the chives.

Using a masher, mash 1 tbsp butter (dbl for 4 ppl) and the remaining maple syrup into potatoes until smooth. Stir in the remaining chives. Season with salt and pepper. Divide the sweet potato mash, buttery Brussels sprouts and pecan-crusted salmon between plates.