Preheat your oven to 425°F and line a baking sheet with parchment paper if you plan to roast the sweet potatoes in the oven. The parchment paper helps prevent sticking and makes cleanup much easier later. If you prefer using an air fryer or microwave for faster cooking, you can skip the baking sheet for now. Allow the oven to fully preheat before adding the potatoes so they cook evenly and develop a naturally sweet, caramelized flavor.

Wash the sweet potatoes thoroughly under cool running water to remove any dirt from the skin, then dry them completely using a clean kitchen towel or paper towels. Use a fork to poke several holes all around each sweet potato so steam can escape while cooking. Place them on the prepared baking sheet and roast for about 40–50 minutes, or until they are soft and fork-tender in the center. If you want a quicker option, microwave the sweet potatoes for 6–8 minutes, flipping halfway through, or air fry them at 390°F for about 30–35 minutes until soft inside with lightly crisp skin outside.

While the sweet potatoes cook, prepare the creamy dill yogurt sauce. In a medium mixing bowl, combine the plain Greek yogurt, freshly chopped dill, lemon juice, minced garlic, salt, and black pepper. Stir everything together thoroughly until the sauce becomes smooth, creamy, and evenly mixed. Taste the sauce and adjust the salt or lemon juice if needed depending on your preference. Place the bowl into the refrigerator while preparing the salmon so the flavors can blend together and become even fresher and more flavorful.

Remove the salmon fillets from the refrigerator and gently pat them dry on all sides using paper towels. Removing excess moisture helps the salmon develop a beautiful golden crust instead of steaming in the pan. Season each fillet generously with salt, black pepper, and everything bagel seasoning, making sure to coat all sides evenly. Lightly press the seasoning into the salmon with your hands so it sticks properly during cooking and creates a flavorful crust on the outside.

Place a large nonstick skillet over medium heat and allow it to warm up for a minute or two before adding oil. Drizzle a small amount of olive oil into the pan and spread it around evenly. Use a folded paper towel to carefully wipe away any excess oil so only a very thin coating remains. This step helps the salmon develop a crisp, lightly seared exterior without becoming greasy or oily while cooking.

Carefully place the seasoned salmon fillets into the hot skillet, presentation-side down first if your fillets have a smoother side. Let the salmon cook completely undisturbed for about 5–7 minutes on the first side. Avoid moving or flipping the fish too early because this helps create a deeply golden crust and prevents sticking. As the salmon cooks, you’ll notice the edges becoming opaque and lightly crisp while the seasoning toasts beautifully in the pan.

Once the first side is golden brown and releases easily from the skillet, carefully flip the salmon using a fish spatula or thin spatula. Cook for another 5–7 minutes on the second side until the salmon is tender, flaky, and cooked through while still remaining moist inside. The exact cooking time may vary depending on the thickness of the fillets. For best results, avoid overcooking because salmon continues cooking slightly even after being removed from the heat.

Transfer the cooked salmon to a plate and let it rest for about 2–3 minutes before serving. Resting allows the juices inside the salmon to redistribute, keeping the fish tender and flavorful instead of dry. During this time, open the roasted sweet potatoes slightly using a knife or fork so they are ready for plating.

To serve, spread a generous spoonful of the creamy dill yogurt sauce onto each plate or directly underneath the salmon for a restaurant-style presentation. Place the crispy everything bagel salmon alongside the warm roasted sweet potato and garnish with extra fresh dill and lemon wedges if desired. Serve immediately while everything is hot, creamy, fresh, and full of flavor.