Preheat the oven to 180°C (350°F).

Peel the sweet potatoes and cut them into sticks. Toss with olive oil, salt, cumin, oregano, and paprika to taste, then bake for about 35–40 minutes.

Blend the wild Alaska sockeye salmon into a paste and place it in a mixing bowl.

Add the egg, parsley, mustard, salt, and tapioca flour. Mix until well combined.

Shape the mixture into burger patties and sear them in a pan until cooked through.

Mash the avocado in a bowl with a drizzle of olive oil, a few drops of lemon juice, and 1/2 teaspoon of salt.

Mix all the ingredients for the yogurt sauce in a separate bowl.

To serve, spread a layer of mashed avocado on the plate, top with a salmon burger, and spoon over some yogurt sauce. Garnish with arugula and a few capers.

Serve alongside the sweet potato fries — and enjoy!