Salmon Sliders

Prep Your Ingredients
Preheat oven to 400 °F, and foil-line 2 baking sheets / pans.
Quarter the sweet potato(es), thinly slice into fries, and place on one of the prepared baking pans.
Finely chop the parsley and green onion(s), place in a medium mixing bowl, and set aside.
Roughly chop the capers, mince 2 cloves garlic, and add to another medium bowl, along with the mayonnaise.
Pat the salmon dry, season with salt and pepper on both sides, and transfer to the second baking pan.

Toast the Fennel Seeds
Heat a large pan, over medium-high heat.
Add the fennel seeds cook tossing frequently for about 1 minute.
Remove from heat, and roughly chop the seeds.

Bake the Sweet Potatoes
Coat the sweet potatoes with olive oil on all sides and toss with the spice mix and chopped fennel seeds.
Season to taste with salt, transfer to the oven, and cook 25-30 minutes or until browned and tender.

Bake the Salmon
Bake the salmon for 5-7 mins, remove from oven, and use a fork to flake apart the fillets.
Transfer to the mixing bowl of parsley and green onion.
Add the panko, and 1 egg, mixing well.
Form 4 equal sized patties.
Heat 1 Tbsp. olive oil in a large pan, over medium heat.
When hot, add the patties, and cook 3-4 mins per side, or until cooked through.

Make the Avocado/Caper Mayo
While the burgers cook, slice the avocado in half and remove the pit.
Use a spoon to scoop out the flesh, and place in the mayonnaise bowl.
Use a fork to mash the avocado chunks and to mix everything together well.

Plating
Toast the rolls in the oven for 1-2 mins.
Spread desired avocado/caper mayo on the bottom half of each roll and top with a salmon burger.
Serve the fries alongside the sliders and enjoy!