Preheat your oven to 375°F (190°C). Place your salmon on a lined baking sheet, season it lightly with salt and pepper, then drizzle a bit of olive oil over it. Bake for about 15 minutes, until it's fully cooked.

Peel and cube sweet potatoes, then boil in salted water for about 10 minutes until tender. Drain and mash coarsely, then set aside to cool.

In a large mixing bowl, combine flaked salmon, mashed sweet potatoes, chopped chives, parsley, and dill. Season with fine sea salt and white pepper, mixing until well combined.

Shape the mixture into firm balls, flatten into cakes, and coat each with breadcrumbs.

Heat olive oil in a frying pan over medium heat. Fry each cake for about 2 minutes on each side until golden-brown.

Remove from pan, place on paper towels to absorb excess oil. Serve immediately, optionally with lemon juice or tartar sauce.