Preheat oven to 400F/200C.
Place bell peppers, onions and broccoli florets on the center of a large sheet pan and toss with 1 tablespoon olive oil. Spread evenly on sheet pan and sprinkle with salt and pepper.
Bake for 12-15 minutes.
While the veggies are baking, prepare the salmon. In a small bowl, mix together mayonnaise, soy sauce, sriracha and cinnamon. In another bowl, crush the sweet potato chips (check label: if chips are not salted, add a pinch of salt). Pat salmon dry.
Remove sheet pan from the oven. Toss the vegetables and push them to the edges of the pan to make room for the salmon.
Place salmon in the center of the pan (skin side down if skin is attached). Spread the mayonnaise mixture evenly over the top (you might have leftovers depending on the size of the salmon). Press crushed sweet potato chips into the mayonnaise. Spread veggies around salmon.
Your salmon will start cooking a bit from the bottom so consider that the longer you take for this step the less time it will need in the oven.
If you have a steady hand, you can also put the crust on the salmon on a plate, then transfer the crusted salmon straight onto the sheet pan, but it might be a bit messier.
Bake for about 17-18 minutes (20 max) in the preheated oven, or until fish flakes easily with a fork. If your salmon is thinner, reduce baking time. If the chips start browning before salmon is ready, reduce oven temperature to 350F/180C.
When adding the mayo and chips, not that your salmon will start cooking a bit from the bottom so consider that the longer you take for this step the less time it will need in the oven.
If you have a steady hand, you can also put the crust on the salmon on a plate, then transfer the crusted salmon straight onto the sheet pan, but it might be a bit messier.
Sweet Potato Crusted Salmon https://www.notenoughcinnamon.com/sweet-potato-crusted-salmon-sheet-pan-dinner/