Salmon, Sweet Potato, and Chimichurri Salad

Name: Salmon, Sweet Potato, and Chimichurri Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Latin American
Ingredients: 1 cup arugula ((15 g)); ¼ cup roasted sweet potatoes ((50 g) cooked weight); ¼ cup corn (frozen or cut off the cob (40 g)); ⅓ cup cherry tomatoes, halved ((75 g)); 2-3 tbsp fresh basil, thinly sliced ((3-5 g)); 3.5 oz Sweet Chili Sockeye Salmon ((105 g) cooked weight); 3 tbsp creamy chimichurri ((45 g)); 2 tsp crumbled goat cheese ((10 g)); kosher salt and cracked pepper (to taste); ¼ cup cooked brown rice (add your own macros (50 g)); 2 sweet potatoes (yams) (582 g), diced into small cubees; 1/2 tbsp olive oil spray; kosher salt and pepper; garlic powder; dried, crushed rosemary