Preheat the oven to 375 degrees.

Make rice pilaf: Set a pot over medium heat. Prep onion, garlic, and rice per the instructions above. Add the oil to the pot and saute the onion and garlic until the onions start to soften. Stir in the rice. Stir in the broth. Cook according to the directions on the package.

Place the cut sweet potatoes in a pot and cover it with a couple of inches of cold water. Bring to a boil and add a generous pinch of salt. Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not until they are fully cooked (you will continue to cook in the next step). Drain and set aside.

Prep salmon: Prep the butter and parsley per the instructions above. In a bowl, mix the lemon juice, melted butter, and parsley. Place the salmon on a foil-lined baking dish and season with salt and pepper. Lather the top of the salmon with half of the lemon butter.

For the yams: Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a sauté pan and bring to a boil on high heat.

Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to syrup, about 10 minutes.

Cook salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.

Finish Rice Pilaf: Once the rice is tender and the liquid has been absorbed, remove from the heat and let stand covered with a lid for 5 minutes. Then fluff with a fork. Season with salt and pepper to taste.