These Salmon Sweet Potato Rounds with Lemon Dill Sauce are an impressive appetizer when entertaining or a delicious addition to any brunch!

Salmon is probably my favorite fish to prepare these days. It’s easy to prepare, not very fishy tasting, and the most lovely color. I recommend going with wild caught instead of farmed salmon because it contains less toxins (also less sodium, calories, and fats).

I love this combination of salmon with the pepperiness of arugula and the natural sweetness of sweet potatoes. It’s a perfectly balanced bite!

These look like they take a lot of work but they really don’t. 

Your sweet potatoes and salmon cook together on one baking sheet. The salmon is simply seasoned with only salt and pepper because, friend, that’s all it needs. 

While your sweet potatoes and salmon are baking, stir together the ingredients for the Lemon Dill Sauce. Then assemble the stacks and drizzle sauce over each. 

So easy, right? If you make these and share a photo of your masterpiece on Instagram tag me so I can check it out!

Craving another salmon recipe? Try my Pistachio Herb Crusted Salmon with Asparagus

Salmon Sweet Potato Stacks with Lemon Dill Sauce

These Salmon Sweet Potato Stacks are topped with a creamy Lemon Dill Sauce. Serve this up as an appetizer any time of day or add it to your brunch menu! They're dairy free, gluten free, and Whole30 compliant.

Ingredients

  • 2 sweet potatoes, sliced into circles
  • 12 oz salmon filets, I use two 6 oz filets.
  • 1 1/2 tbsp olive oil
  • 1 oz arugula

Lemon Dill Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp almond milk
  • 1 tbsp lemon juice
  • 1 1/2 tbsp fresh dill, chopped
  • 1/2 tbsp lemon zest
  • 1/8 tsp salt

Instructions

  • Preheat oven to 425 degrees.
  • Spread your sweet potato circles in a single layer on a parchment paper lined baking sheet. Leave room to add your salmon later.
  • Drizzle olive oil over your potatoes. Bake for 15 minutes.
  • Remove from oven. Carefully flip your sweet potatoes. Place the salmon filets on the parchment paper skin side down. Salt & pepper. Bake for an additional 12 to 15 minutes.
  • Meanwhile, combine your Lemon Dill Sauce ingredients in a small bowl. Whisk together until well combined.
  • Remove salmon and sweet potatoes from the oven. Assemble your sweet potato stacks by placing a few leaves of arugula on each sweet potato round. Top with a bit of salmon. (Salmon will flake away so it's easy to divide up and skin will remain on the parchment paper.) Add a drizzle of Lemon Dill Sauce. Serve!

Nutrition

Serving: 1stack, Calories: 83kcal, Carbohydrates: 2g, Protein: 3g, Fat: 6g, Cholesterol: 11mg, Sodium: 66mg, Potassium: 132mg, Vitamin A: 1890IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 0.3mg

 

Share the Love: