1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Place the sweet potato cubes in a bowl. Toss with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.
4. While the sweet potatoes roast, prepare the salmon. Pat the fillets dry with paper towels, then season generously with salt and pepper on both sides.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the salmon fillets skin-side down if using skin. Cook undisturbed for about 4-5 minutes until the skin is crispy and the fillet is cooked about two-thirds of the way through.
6. Carefully flip the salmon and cook for another 2-3 minutes or until the salmon reaches your desired doneness. Remove from heat and let rest.
7. In a large salad bowl, combine the chopped romaine, Parmesan cheese, croutons, and Caesar dressing. Toss gently to coat everything evenly.
8. To assemble, divide the salad among plates. Top each with a salmon fillet and a generous scoop of the roasted sweet potatoes.
9. Serve immediately with lemon wedges on the side for squeezing over the top.

“I often think about how Mama Lou would have added her magic touch here—perhaps a sprinkle of fresh herbs from the garden or a dash of love that only she knew how to pour into her cooking. It’s the small things that turn a simple recipe into a cherished memory.”