Crispy Salmon with Sweet Potatoes and Radicchio Salad

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Smashed Sweet Potatoes:

1/4 cup heavy cream

3 tablespoons unsalted butter 

3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges 

2 tablespoons maple syrup 

Kosher salt and freshly ground black pepper 

Salmon:

1 tablespoon olive oil

Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter 

3 sprigs fresh thyme 

2 cloves smashed garlic 

Radicchio:

1 navel orange

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar 

1/2 small shallot, minced (about 1 tablespoon) 

1/4 cup olive oil 

Kosher salt and freshly ground black pepper

1 small head radicchio, torn into small pieces 

1 bunch watercress