Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time! Place the sweet potato fries on the oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the smoked paprika, season with a good pinch of salt and pepper and toss to coat. Roast on the top shelf for 20-25 minutes, or until tender.

While the sweet potato is roasting, cut the broccoli into 2cm florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the lemon zest and toss to coat. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover with foil to keep warm.

Combine the paprika spice blend, plain flour and salt (see ingredients list) on a plate. Add the salmon and turn to coat. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the salmon, skin-side down, and cook for 2-4 minutes on each side (depending on thickness) or until almost cooked through.

Halve the lemon. Once the salmon is almost cooked through, add the butter, garlic and honey to the pan. Simmer for 2 minutes, stirring, until the butter has melted and the garlic is golden. Add a generous squeeze of lemon juice and stir to combine. Spoon the glaze over the salmon, then remove from the heat. TIP: Taste and add more lemon juice if you like!

Divide the honey-garlic glazed salmon, broccoli and smokey sweet potato fries between plates. Spoon any remaining glaze from the pan over the salmon. Serve with the garlic aioli.