Lemon-Dill Salmon over Creamy Sweet Potato Mash

1.Peel and chop the sweet potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

2.While the sweet potatoes are cooking, preheat your oven to 400°F (200°C).

3.In a small bowl, mix together the lemon juice, lemon zest, minced garlic, chopped dill, salt, and pepper to create a marinade for the salmon.

4.Place the salmon fillets on a baking sheet lined with parchment paper. Brush the lemon-dill marinade generously over each fillet.

5.Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

6.Once the sweet potatoes are tender, drain them and return them to the pot. Add the heavy cream and butter, then mash until smooth and creamy. Season with salt and pepper to taste.

7.To serve, place a generous scoop of the creamy sweet potato mash on each plate and top with a baked salmon fillet. Garnish with additional dill if desired.