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1
Preheat the oven to 425 F. Toss the sweet potato pieces in 1-1/2 tablespoons of the oil and salt generously. Spread the potato pieces in a large shallow roasting pan and roast for 12 minutes.
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2
Meanwhile, toss the onion slices in the remaining 1/2 tablespoon of oil and some more salt. Add them to the potatoes, and return them to the oven for an additional 12 minutes, or until the vegetables are cooked through and starting to brown on the edges.
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3
Add the whole grape tomatoes to the pan with the vegetables and roast for about five more minutes, until all are soft.
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4
Take the roasting pan out of the oven and add the pieces of salmon to it, to let the salmon just warn through from the heat of the pan.
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5
Cook your eggs as you like, but this dish is always preferable with a runny yolk to add an extra unctuousness to the sauce. I poach my eggs, but would not mind sunny side up in a pinch.
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6
To serve, put a bit of the Mustard-Dill Sauce on each plate. Place the salmon and roasted vegetables over the pool of sauce and top with an egg. Crack some salt & pepper over the egg, and garnish with snipped dill. Serve immediately.
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7
Up to a day ahead, prepare the mustard sauce. Combine both mustards, the sugar, vinegar, coffee, salt, and pepper in a blender. With the machine running, add the oil in a slow, steady stream, blending until the sauce is thick and creamy. Transfer to a bowl and stir in the dill. Cover and refrigerate for at least four hours, or overnight, to allow the flavors to marry.
