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1
Preheat oven to 400 degrees F (200 degrees C).
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2
In a bowl, toss the potatoes with the melted butter, 1/2 teaspoon salt, pepper, and cinnamon to coat evenly.
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3
Arrange in a single layer on a large baking sheet.
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4
Place in the oven and roast until the potatoes begin to brown on the bottom, about 20 minutes.
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5
Meanwhile, in a small saucepan, stir together the maple syrup and Worcestershire sauce.
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6
Place over medium heat and bring to a boil.
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7
Reduce the heat to low and cook until thickened and reduce by one-half, about 5 minutes.
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8
Remove from the heat and set aside.
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9
Run your fingers over the salmon fillet to detect any errant bones; remove and discard any you find.
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10
Sprinkle the salmon fillet with salt and pepper.
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11
Remove the baking sheet from the oven.
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12
Raise the oven temperature to 450 degrees F (230 degrees C).
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13
Carefully turn over the sweet potatoes and place the salmon fillet on top of them.
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14
Brush half of the maple syrup mixture evenly on the salmon fillet.
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15
Return the baking sheet to the oven and roast for 10 minutes.
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16
Remove from the oven and baste the salmon with the remaining maple syrup mixture.
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17
Return to the oven once again and roast until the flesh is opaque at the center when cut with the tip of a knife at the thickest point, 5-10 minutes longer.
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18
To serve, divide the salmon into serving portions and arrange on warmed individual plates with the sweet potatoes.
