- 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
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!
Serving: 1stack | Calories: 83kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Cholesterol: 11mg | Sodium: 66mg | Potassium: 132mg | Vitamin A: 37.8% | Vitamin C: 1.2% | Calcium: 0.9% | Iron: 1.4%