Preheat the oven to 425°F (220°C). A hot oven gives the sweet potato surface enough heat to caramelize, creating sweet, nutty browned edges — that contrast is one of the dish’s highlights.

Prep the sweet potato: wash and pat dry the 200 g sweet potato, then cut into 1/2-inch (1.2 cm) cubes. Smaller, uniform pieces roast evenly and develop more surface area for caramelization.

Toss the cubed sweet potato with 1 tsp olive oil, a pinch of salt and a generous grind of black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment (or a light coating of oil). Leaving space between pieces prevents steaming and promotes browning.

Roast the sweet potato for 15 minutes, then shake the pan or turn pieces with a spatula to expose any un-browned sides. Return to the oven for another 8–12 minutes until tender with well-browned edges (total 23–27 minutes). The two-stage roast ensures maximum caramelization without overcooking the interior.

While the sweet potato roasts, prepare the salmon: pat the 150 g fillet dry with paper towels (dry surface = better browning). Season both sides with a light pinch of salt and pepper. Rub the minced garlic evenly over the flesh — rubbing creates direct contact, infusing the surface rather than leaving raw bits on top.

When the sweet potato has about 10–12 minutes left, reduce the oven temperature to 400°F (200°C) and place the salmon on a small baking tray or foil-lined sheet (skin-side down if present). Lowering temperature slightly prevents the delicate salmon from drying while the final roast finishes the sweet potato.

Bake the salmon for 9–12 minutes at 400°F (200°C) depending on thickness (about 9 minutes for a 1-inch/2.5 cm thick fillet). You want a flaky but moist interior; the ideal internal temperature is 125–130°F (52–54°C) for medium-rare to medium. Carryover heat will finish it after resting.

Steam the broccoli while the salmon rests: bring 1–2 inches (2.5–5 cm) of water to a simmer in a small pot fitted with a steamer basket. Place 1 cup (≈91 g) broccoli florets in the basket, cover, and steam for 3–4 minutes until bright green and just tender. Quick steaming preserves color, nutrients, and the broccoli’s slight snap.

Rest the salmon 2–3 minutes after removing from the oven. Resting allows the juices to redistribute and prevents an overly dry fillet. Squeeze the lemon wedge over the salmon and give the roasted sweet potato a final sprinkle of salt and pepper to taste.

Plate: spoon the roasted sweet potato as a bed, place the salmon on top (skin-side down), and arrange the steamed broccoli alongside. Drizzle any resting juices or a sliver of olive oil over the broccoli for shine and flavor. Serve immediately.