Preheat oven to 400 degrees.

Put sweet potatoes in a pot and sprinkle with salt. Add cold water to cover potatoes. Bring to a boil over high heat. Lower heat to medium-high and let cook until potatoes are tender, about 20 minutes.

While the potatoes are cooking, make the apple cider glaze. Combine apple cider, maple syrup, and cinnamon in a small saucepan. Bring to a boil over medium-high heat. Cook until glaze thickens enough to coat the back of a spoon, about 10 minutes. Set aside. The glaze will get thicker as it cools.

While sweet potatoes and glaze are cooking, prepare salmon. Season salmon with salt and pepper. Set up three shallow bowls or plates: one with the flour, one with the egg, and one with the pumpkin seeds. Dredge each fillet in flour on both sides, then dip the top (skinless) side of the fillet in egg, and then dip the top side in the pumpkin seeds. You can press the seeds down lightly to help them stick to the top of the salmon.

Finish sweet potato mash: Drain potatoes and mash. In a medium skillet, melt 2 tablespoons butter over medium heat. Add sage and cook for about a minute, until sage gets crispy. Pour the butter and sage and the milk into the mashed sweet potatoes and stir to combine. Season to taste.

Cook salmon: Heat oil in an oven-safe skillet over medium heat. Cook salmon, seeds-side down, for 2 minutes. Remove from heat and carefully flip over fillets with a spatula. Drizzle 1 tablespoon maple syrup over the pumpkin seeds. Transfer skillet to oven and cook for 5 minutes, until fish flakes easily. (Thicker fillets will take longer. If you don’t want to flake the fish before serving, you can usually tell it’s done when you can see the white lines of fat solidifying on the side of the fillet. You can also check internal temperature, should reach 145 degrees.)

While salmon is baking, make spinach. Using the same skillet you melted the butter in for the mashed sweet potatoes, melt 1 tablespoon butter over medium heat. Add garlic and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add spinach and cook until wilted, stirring as it cooks down. Add salt and pepper to taste.

To serve: Divide sweet potato mash and spinach between serving plates. Top with salmon and drizzle with apple cider glaze.