Peel the sweet potatoes and cut them into small cubes for faster cooking.

Bring 300 ml of water to a boil in a medium-sized pot. Add the sweet potato cubes to the boiling water and cook for 15-20 minutes or until they are fork-tender.

While the sweet potatoes are cooking, heat a frying pan over medium heat and add 1/2 tbsp of ghee or olive oil.

Season the salmon fillet with salt and pepper on both sides.

Place the salmon skin-side down in the hot pan and sear for about 4-5 minutes until the skin is crispy. Then, flip the salmon and cook for an additional 3-4 minutes until cooked through.

Remove the salmon from the pan and set it aside. In the same pan, add the remaining 1/2 tbsp of ghee or olive oil and sauté the minced garlic for about 1 minute until fragrant.

Add the broccoli florets to the pan and season with salt and pepper. Sauté the broccoli for 4-5 minutes until bright green and tender-crisp.

Drain the cooked sweet potatoes and mash them with a fork or potato masher. Season with salt and pepper to taste and mix in a small amount of the sautéed garlic for flavor.

Plate the mashed sweet potatoes and arrange the sautéed broccoli alongside. Place the salmon fillet on top of the mash.

Garnish with a slice of lemon and serve immediately.