• Preheat oven to 375º F.

Sweet Potatoes.

• After peeling and dicing the sweet potato, place them in a large bowl. Toss with a drizzle of olive oil, then add salt and pepper to taste. Transfer the sweet potatoes to a baking sheet and bake for 15 minutes. In the meantime, prepare the salmon and glaze.

Hoisin Glaze.

• In a small bowl, whisk together hoisin sauce, water, ginger and garlic; set aside.

Salmon.

• Place salmon fillets in a lidded container. Pour half of the hoisin glaze over the salmon; set the rest aside. Cover the salmon, and gently shake to ensure proper coverage with the glaze. Set aside. (I suggest not refrigerating since having your fish come to room temp for about 10-15 minutes prior to cooking helps you get a more even cook.)

Green Beans.

• Place green beans in a large bowl. Drizzle with olive oil, then sprinkle on some garlic powder, salt, and pepper. Toss to coat.
• Once the sweet potatoes are done, remove them from the oven and, with a spatula, shove them to one side of the sheet pan to make room for the salmon and green beans. Then, place the salmon and green beans onto the sheet pan. Transfer the sheet pan to the oven and bake for 10-15 minutes, or until the salmon is opaque, flaky, and has an internal temperature of 145º F.
• When done, remove the sheet pan from the oven. Brush some extra hoisin glaze over the salmon fillets—as much as you want! Then, sprinkle some thinly sliced scallions and sesame seeds over the fillets. Serve with lime wedges.