Crispy Salmon on Sweet Potato Mash

1.Peel the sweet potatoes and cut them 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, season the salmon fillets with salt, pepper, garlic powder, paprika, and cumin on both sides.

3.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.

4.In the same skillet, add the black beans and season with salt, pepper, and a pinch of cumin. Heat through for about 3-4 minutes, stirring occasionally.

5.Once the sweet potatoes are tender, drain them and return to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth.

6.To serve, place a generous scoop of sweet potato mash on each plate, top with a crispy salmon fillet, and add a side of seasoned black beans. Garnish with fresh parsley.