Preheat oven to 450.

Place sweet potatoes on a baking sheet and season with salt, pepper, evoo, and a dash of cinnamon. Place potatoes in warm oven and bake for 8 minutes.

Combine the ingredients for the salmon glaze — both mustards and the maple syrup. Season both sides of your salmon with salt, pepper, and a drizzle of evoo. Then, spoon half the glaze mixture onto the salmon, reserving the other half for later. After the 5 minutes is up for the sweet potatoes, add the salmon to the oven and cook both the salmon and sweet potatoes at 450 for 10 minutes.

While the salmon and sweet potatoes are baking, combine the ingredients for the dressing. Then, add the ingredients for the salad to a large bowl.

After the 10 minutes, remove the sweet potatoes, and add them to your salad bowl. Then, broil your salmon until the top is crispy, just a couple minutes. Remove salmon from the oven and spoon the second half of the glaze to the tops of the filets. Let them cool.

Toss the salad with preferred amount of dressing, and then transfer to two bowls. Place the salmon filets on top of the salad, and garnish with freshly chopped parsley and more shaved parmesan cheese!