Mix the diced sweet potato with EVOO and sea salt.
Lay out the sweet potato in a single layer on a baking sheet.
Bake for 30 minutes.
Once the sweet potato is done, add it to the salad and mix. If you want your sweet potato cold, place it in the freezer for a few minutes after cooking to chill it.
For the dressing (both versions):
Place all ingredients in a blender and blend for 30-60 seconds.
For the salmon: ( Omit if vegan. I like to bake it in my toaster oven while the sweet potatoes are in the oven)
Preheat the toaster or oven to 350.
Mix the herbs and oil in a bowl with a fork
Brush the mixture over the salmon on a baking sheet or toaster oven tray.
Bake for 15-20 minutes. 15 minutes for rare- medium well, and 20 minutes for well done.
Once the salmon is done, let it cool, remove the skin and shred the salmon into pieces with a fork.
Notes
Store the dressing separately in the fridge, mix right before eating.