Step 1

First, preheat your oven to 375F. While the oven is preheating, add sweet potato and carrots to a medium-sized pot and cover with at least 1" of water. Bring it up to a boil. Once boiling, season heavily with kosher salt and reduce the heat to a gentle boil (about medium). Let cook for 10 minutes or until fork tender.

Step 2

Next, add the green beans to a baking sheet, drizzle with oil and season with salt & pepper to taste. Toss to coat and then spread out evenly on the baking sheet - leaving some room on one side for the salmon (which will be added later).

Step 3

Transfer green beans to the oven to roast for 10 minutes. Meanwhile, place salmon onto a piece of aluminum foil and fold up the edges to create a "moat" around the salmon. Then, mix together the pecans, maple syrup, oil, dijon, paprika and salt in a small bowl. Pour this mixture evenly over the top of the salmon.

Step 4

Once the green beans have roasted for 10 minutes, remove the baking sheet from the oven and add the salmon. Transfer back to the oven for 10 more minutes or until salmon and green beans are done through.

Step 5

After the sweet potato and carrots are fork tender, drain off the water and allow them to cool for a few minutes before transferring to a food processor along with the butter, greek yogurt and salt. Blend until smooth, stopping to scrape down the sides as needed. Feel free to add more butter or greek yogurt to get to your desired consistency.

Step 6

Plate with some of the sweet potato carrot mash, roasted green beans and maple pecan crusted salmon. Enjoy!