Lemon Sockeye and Asian Balsamic Vinaigrette Salad

I BBQed the salmon with a rub of organic extra virgin olive oil, squeezed Lemon, and covered in lemon slices and cooked for about 10-15 mins on low (times will vary based on the size of fish)

Yam Bake: 

Organic ingredients whenever possible

Preheat oven to 400c. 

2 medium sized yams chopped into small cubes

1 small white onion, finely chopped

1 tbs raw honey (optional, I omitted)

2 tbs rosemary (I prefer fresh but dried is OK) 

1tsp himilayan or sea salt 

Cracked pepper

Mixed Herb Salad with Asian Balsamic Vinagrette 

Dressing:

2 tbs sesame oil

4 tbs balsamic 

1 tbs orange juice (could squeeze right from an orange) 

2 tsp gluten-free soy sauce (I used tamari brand) 

1/4 cup chopped red onion 

1 cup cherry tomatoes

1/2 cup red pepper chopped 

1/4 carrot grated 

1/4 cucumber chopped 

1/2 ripe avocado chopped

4-5 cups of mixed greens of choice 

4 tbs sesame seeds 

 1tbs goat feta (optional) 

1/2 cup chopped orange (optional, I omitted) 

The Method: 

In a medium salad bowl whisk dressing ingredients (if you can do this ahead if time the flavours will 'blend' but if not that's ok). Chop remaining ingredients, toss and enjoy :)