Preheat and prepare: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Preheating to a high temperature jump-starts caramelization on the sweet potatoes so they brown outside while remaining tender inside.

Prep the sweet potatoes: Cut the sweet potatoes into uniform 1/2–3/4-inch wedges so they roast evenly. Toss them in a bowl with 1.5 tbsp olive oil, 1 tsp kosher salt, 1 tsp paprika and a few grinds of black pepper. Arrange in a single layer on the baking sheet with some space between wedges — crowding traps steam and prevents crisping.

Begin roasting the potatoes: Roast the wedges on the top rack for 12 minutes, then flip them so the exposed cut side can caramelize. Roasting at 425°F gives a chance for sugar in the potato to caramelize quickly; flipping ensures even browning on all sides.

Season the salmon: While the potatoes roast, pat the salmon dry with paper towels (dry skin crisps better and seasonings stick). In a small bowl combine 0.5 tbsp olive oil, the lemon zest, 1 tbsp lemon juice, minced garlic, 1/2 tsp kosher salt, 1/4 tsp paprika and fresh black pepper. Rub this mixture over the flesh (not the skin) of the fillets. Let them sit at room temperature while the potatoes finish — this lets flavors meld and helps the salmon cook more evenly.

Add the salmon to the oven: After flipping the potatoes (step 3), reduce the oven to 400°F (200°C) and push the potatoes to one side of the sheet (or use a second sheet if needed). Place the salmon fillets skin-side down on the tray. Lowering the temperature before introducing the salmon prevents the fish from over-browning while still allowing the potatoes to finish crisping.

Bake until just cooked: Roast the salmon and potatoes together at 400°F for 10–12 minutes, depending on fillet thickness (a 1-inch thick fillet will be done at ~10–12 minutes). Check the salmon with an instant-read thermometer — 125–130°F (52–54°C) is medium-rare and silkier, 135°F (57°C) is medium. The goal is a lightly flaking exterior with a moist interior; overbaking dries salmon.

Wilt the spinach while the salmon rests: Heat a large skillet over medium-high heat and add 0.5 tbsp olive oil. When the oil shimmers, add the minced garlic and sauté for 20–30 seconds to release its aroma — don’t let it brown or it will become bitter. Add the baby spinach in batches, turning it into the pan as it wilts. Season with 1/4 tsp kosher salt and a few grinds of pepper. Finish with the remaining squeeze of lemon juice. Quick, high-heat sautéing wilts the spinach while preserving its bright color and fresh flavor.

Rest and assemble: Remove the salmon from the oven and let it rest 2–3 minutes — resting lets the fibers relax and retains juices. Plate by making two small nests of sautéed spinach, placing a salmon fillet on each, and arranging the roasted sweet potato wedges alongside. Spoon any pan juices over the salmon and finish with a light sprinkle of flaky sea salt and an extra twist of lemon if desired.

Serve: Serve immediately while potatoes are hot and salmon is warm. If you like, garnish with a little extra lemon zest or chopped fresh herbs (parsley or dill). Encourage diners to squeeze extra lemon over the salmon for a bright finish.