Salmon Sweet Potato Stacks with Lemon Dill Sauce

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Course: Appetizer, Entree
Cuisine: Dairy Free, Gluten Free, Paleo, Sugar Free, Whole30
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20 stacks (approximately)
Calories: 83kcal
Author: Christina


  • 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%
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