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.
Prep Time: 10mins
Cook Time: 25mins
Total Time: 35mins
Servings: 20stacks (approximately)
2sweet potatoes, sliced into circles
12ozsalmon filets, I use two 6 oz filets.
1 1/2tbspolive oil
Lemon Dill Sauce
1 1/2tbspfresh dill, chopped
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!