Rub the salmon with salt and honey and keep in the refrigerator for 24 hours.
Thinly slice the salmon.
Preheat the oven to 175 °C.
Cut the root vegetables in even pieces and place in a greased oven-proof dish.
Add olive oil and chopped thyme to the vegetables and mix well.
Bake in the oven for approx. 35 minutes, cool and season with salt and pepper to taste.
Cut apple in small dices and mix with yogurt and apple juice.
Season with salt and pepper to taste.
Serve the salmon with root vegetables and apple yogurt.