What To Do:
1. Cook sweet potatoes: Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray. Toss sweet potatoes with 2 teaspoons oil, ONLY ½ teaspoon rosemary, and ¼ teaspoon each salt and pepper. Bake 10 minutes.
2. Make salmon topping: Cut lemon in half. Juice one half of lemon and slice the other half. Stir together lemon juice,
½ teaspoon garlic, Dijon mustard,
and ¼ teaspoon salt and pepper in a small bowl.