1. Cut the salmon steak into two portions and season with lemon pepper, paprika, and salt. Coat a nonstick skillet with cooking spray and heat the skillet. Place the salmon steaks in the skillet, skin sides up. Sear for 1 minute, then turn and cook until the salmon flakes when tested with a fork.
2. Microwave the sweet potatoes for 3 1/2 minutes each or until tender. Peel and slice into thick rounds. Season with salt and pepper and set aside.
3. Meanwhile, whisk together the sour cream, dill, salt, and pepper. Stir in the cucumber slices.To serve:
4. Spoon the cucumber mixture over the salmon. Serve with sweet potato rounds.