Par-boil and roast the brussel sprouts

Preheat the your oven to 400ºF. Bring a small pot of salted water to a rapid boil. Add your halved brussel sprouts to the water, in batches as to not drop the temperature too much, and boil for 2 minutes. Once the brussels are finished boiling, remove and set aside. Finish with the remaining batches. This step ensures that your brussels are fully cooked through without over-roasting in the oven.

Next, lightly coat a baking sheet with olive oil and spread your halved brussels onto the baking sheet cut side up. Drizzle the olive oil over the brussels and cover lightly with salt and pepper. Place on the top rack of your oven for 25-30 minutes, or until browned to your liking.

Bake the sweet potato

Preheat the air fryer to 400°F. Slice your sweet potato in half (leaving the skin on) and poke holes about 1/2 an inch apart with a fork all around the sweet potato to ensure it cooks evenly. Drizzle olive oil, salt, and black pepper onto the open side of the sweet potato. Place in preheated air fryer for 18-20 minutes, flipping half-ways through.

Prepare the salmon glaze

While the sweet potato bakes, prepare the glaze by whisking together the vinegar, olive oil, minced garlic, grated ginger, dark soy sauce, maple syrup or honey, sesame oil (if using), and a pinch of black pepper in a small bowl. Taste and adjust the balance: if it’s too salty, add a bit more vinegar or syrup; if too sweet, add a splash of dark soy sauce. Set the glaze aside so it’s ready when the salmon hits the pan.

Sear the salmon

Heat a skillet over medium‑high heat with a small amount of oil, then place the salmon in the pan skin‑side down. Sear for about 3–4 minutes on the skin side or until the filets don't stick to the pan anymore. Be careful about your pan's temperature so the skin doesn't char. Sear the remaining sides of the filets before adding your glaze and basting on low heat until the sauce thickens (about 2 minutes). Remove the pan from the heat, but allow your filets to rest in the pan while you prepare to plate.

Serve

When the sweet potato is tender and caramelized, remove it from the oven and let it cool slightly. Plate each salmon fillet alongside a generous serving of roasted brussels, and your sweet potato lightly covered with salt + pepper. Drizzle any remaining glaze over the salmon and/or sweet potato for extra flavor, and garnish with sesame seeds and sliced green onion if you like.