Heat oven to 375°F

While oven is heating, chop up sweet potatoes put in a pot and cover with water. Bring the potatoes to a boil and turn to medium heat cook till done about 15-20 minutes. Check potatoes with a fork, if the fork goes in easy the potatoes are done. Once potatoes are done drain and put back into pot, and use a potato masher to mash them up. Add 1 Tbsp unsalted butter, ¼ tsp Himalayan salt, ½ tsp black pepper and ¼ cup almond or oat milk mix together.

While potatoes are cooking chop up veggies and place onto a greased cookie sheet and sprinkle with ¼ tsp pepper, ¼ tsp garlic powder and 1/8 tsp salt. Place in oven and cook for about 12 minutes, at the 8-minute mark on veggies start cooking the salmon. Maker sure veggies are done by sticking it with a fork, if it goes in easy they are done.

Heat up a pan on medium heat with 1 tsp olive oil, season the fish with one tsp olive oil, sprinkle on rest of seasoning. Cook the salmon for 4 minutes on one side and 4 minutes on the other. Internal temp should be 125°F for medium or 145°F for well done.