Savory Salmon with Creamy White Rice and Roasted Sweet Potatoes

1Preheat your oven to 400°F (200°C).

2Peel and cube the sweet potatoes (2 medium) into bite-sized pieces. Toss them in a bowl with 1 tablespoon of olive oil (2 tablespoons), garlic powder (1 teaspoon), paprika (1 teaspoon), thyme, salt, and pepper until evenly coated.

3Spread the sweet potatoes (2 medium) on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

4While the sweet potatoes (2 medium) are roasting, rinse the white rice (1 cup) under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

5In a large skillet, heat the remaining tablespoon of olive oil (2 tablespoons) over medium-high heat. Season the salmon fillets (4) with salt, pepper, and lemon juice. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

6To serve, place a generous scoop of creamy white rice (1 cup) on each plate, top with a salmon fillet, and arrange the roasted sweet potatoes (2 medium) on the side. Garnish with fresh parsley and an extra squeeze of lemon if desired.