Preheat the oven to 425°F (220°C). If you prefer, you can also cook the salmon on a skillet later, but roasting the potatoes at the same time keeps things simple and efficient.

Toss the cubed sweet potatoes with half of the olive oil, chili powder, cumin, paprika, a pinch of salt, and a few grinds of pepper. Spread them in a single layer on a baking sheet lined with parchment for easy cleanup.

Roast the potatoes for about 15 minutes, then flip them. While they roast, whisk together the lime juice, honey, minced garlic, the remaining salt, and a touch of lime zest if you have it.

Pat the salmon fillets dry. Brush them with the remaining olive oil and season with salt and pepper. If you like a stronger chili kick, sprinkle a tiny bit more chili powder here.

After the potatoes have roasted for 15 minutes, place the salmon on the sheet with the potatoes. Drizzle a portion of the lime-honey glaze over the salmon; reserve the rest for finishing. Return to the oven for 8–12 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and has an opaque center.

When the potatoes are tender and lightly caramelized at the edges, remove both from the oven. If you’d like a bit of extra color on the salmon, you can broil for 1–2 minutes, watching closely so it doesn’t burn.

Squeeze a little additional lime juice over the salmon and potatoes, sprinkle chopped cilantro if you’re using it, and serve with lime wedges on the side. A simple salad or steamed green beans makes a nice, fresh accompaniment.