Preheat oven to 220degC. Line an oven tray with baking paper. Bring a full kettle to the boil.
Toss yams and honey on prepared tray with a drizzle of olive oil, season with salt and pepper and roast for 16 minutes. Remove tray from oven, toss through almonds and roast for a further 7 minutes or until tender and just starting to caramelise.
Finley chop broccolini and add to a medium heat-proof bowl. Cover with boiling water and leave to cook for 5 minutes. Drain well and return to bowl. Finely chop capers and add to bowl with remaining broccolini caper salsa ingredients. Mix to combine.
Pat salmon dry and remove any pin bones. Season with salt. Heat a drizzle of oil in a frypan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2-3 minutes for medium-rare, or until cooked to your liking.
Remove yams from oven and scatter over rocket, allowing to wilt slightly.
To serve, divide yams and rocket between plates. Top with salmon and serve the broccolini caper salsa on the side.