Peel and cut sweet potatoes into 1" dice.

Peel, trim, and cut carrots into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Zest and halve lime. Cut one half into wedges and juice the other half.

Mince chives.

Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place sweet potatoes, carrots, 1 Tbsp. olive oil, piri piri seasoning (to taste), maple syrup, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.

Roast in hot oven until tender, 18-20 minutes.

Carefully remove from oven.

While vegetables roast, continue recipe. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add minced garlic and chili pepper (to taste) and half the chives (reserve remaining for garnish) to hot pan. Stir occasionally until fragrant, 1-2 minutes.

Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper.

Add coconut milk, miso base, 1/2 tsp. lime zest, and 1/2 tsp. lime juice to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with sauce and remaining chives. Squeeze lime wedges over vegetables to taste. Bon appétit!