1.Preheat an oven to 400 degrees F.

2. Cut up the sweet potatoes into cubes and add to a parchment-lined baking sheet. Sprinkle with olive oil, salt, and pepper. Roast for ~30 minutes or until golden brown and soft in the middle.

3. Add sesame seeds (we used white & black) to a plate and roll the top of each fillet of salmon over the plate to encrust it. Transfer to a parchment-lined baking sheet, drizzle with a bit of oil, salt, and pepper. Bake for ~15 minutes or until the internal temp is 145 degrees F.

4. While the potatoes & veggies are in the oven, bring a pot of salted water to a boil. Blanch the broccoli for ~90 s – 2 mins so it is softened but not mushy.

5. In a small mason jar, add the maple sesame vinaigrette ingredients. If adding tahini, consider using a blender. Blend until smooth. Adjust for desired flavour preferences.

6. Plate with veggies, sweet potatoes, a salmon fillet, the vinaigrette, and optionally add in a few slivers of sushi ginger!