Ponzu Roasted Salmon for Two

• 2 small sweet potatoes, halved lengthwise
• 4 tablespoons extra-virgin olive oil, divided

Kosher salt

• 1 12-ounce skin-on salmon fillet
• 1 1-inch piece ginger, peeled, crushed
• 1 small garlic clove, lightly crushed
• 3 tablespoons fresh lime juice
• 1 tablespoon tamari or soy sauce
• ½ teaspoon honey
• ¼ teaspoon toasted sesame oil
• 2 celery stalks, thinly sliced on a bias
• 1 small Asian pear, cut on an angle into chunky pieces

Sliced scallions and toasted sesame seeds (for serving)

1. Preheat oven to 325°. Coat potatoes with 1 Tbsp. olive oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.
2. When potatoes are halfway done, coat salmon with 1 Tbsp. olive oil on another rimmed baking sheet; season with salt. Roast salmon until just opaque in the center, 16–18 minutes.
3. Meanwhile, mix ginger, garlic, lime juice, tamari, honey, sesame oil, and remaining 2 Tbsp. olive oil in a small bowl; season with salt.
4. Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.