FREE SHIPPING on all U.S. Orders $49+

Salmon and Sweet Potato Sliders

Print
Gluten-free sweet potato and salmon sandwich

By

Ever since Lord Sandwich the Third created his first masterpiece, sandwiches have been the “best thing since sliced bread.” I wasn’t immune to it’s charms – until celiac disease kicked gluten out of my life a year ago.

Sometimes I’ll choke down a gluten-free slice, but I’m still on the hunt for my replacement Wonderbread. Who would have thought it would be a sweet potato? I’ve explored homemade, sweet potato fries before, but it wasn’t until I thought of cutting them into circular slices to use as a bread replacement that my taste buds rocketed to heaven.

Take a moment and picture it: soft and fluffy sweet potato rounds, still warm and crisp from the oven, sandwiching a thick slice of juicy, lemon-baked salmon. A thick cushion of fish and potato, along with avocado and spinach, creating the perfect bite every time. Needless to say, this recipe lands on my meal plan at least once a week!

It’s easy – only two dishes and forty total minutes cooking required. It’s allergy friendly – no gluten, dairy, eggs, or nuts in the picture! And it’s beyond delicious.

Further Food Commentary:

We love Casey’s take on salmon sliders! Gluten-free alternatives to old standbys like white buns are often full of additives and generally require an increase in fat or sugar to enhance flavor and texture. Casey's take on a slider “bun” takes advantage of the naturally rich flavor of the sweet potato, without any unhealthy additions.

The sweet potato also adds a hefty dose of immune-boosting and cell-repairing vitamins A and C - important for Celiacs like Casey, and others with digestive-related conditions, who are rebuilding worn-down small intestines. Because anemia often goes hand-in-hand with Celiac, Casey thoughtfully added spinach, which contributes a significant amount of iron. Pairing salmon and avocado gives a double-dose of anti-inflammatory omega-3 fatty acids, and the colorful dish is rich in antioxidants that help fight free radicals, keeping cells at their healthiest. The boost of fiber from the sweet potato, coupled with the healthy fats, are guaranteed to keep you full and satisfied longer than any slider you've had before!

By Casey Giltner, Nutrtionist
array(2) { [0]=> array(3) { ["thumb"]=> string(90) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-4-150x150.jpg" ["full"]=> string(82) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-4.jpg" ["attachment_id"]=> string(4) "1282" } [1]=> array(3) { ["thumb"]=> string(90) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-1-150x150.jpg" ["full"]=> string(82) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-1.jpg" ["attachment_id"]=> string(4) "1280" } }

Salmon and Sweet Potato Sliders

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:40 mins
  • Servings: 2

Ingredients

1 medium/large sweet potato or yam

2 teaspoons coconut oil (or olive oil)

1 lb of salmon

1 teaspoon thyme (dried)

1 teaspoon oregano (dried)

½ teaspoon salt

1 teaspoon parsley (dried)

1 lemon

(optional to use other spices)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. While it is heating up, cut the sweet potato into round slices 1/4 to 1/2 inch thick. The thicker the rounds, the longer they will cook. Don’t worry about perfection – just watch out for fingers!
  2. Next, put the rounds in a bag and pour a teaspoon or so of oil – just enough to give them all an oil bath.
  3. Spread the slicked rounds on a baking sheet lined with foil so they overlap as little as possible. Finally, pop them into the preheated oven for 40 minutes, flipping halfway through.
  4. Place the salmon skin down on a baking pan lined with foil. Pour a teaspoon of oil over the fish and spread it evenly using your fingers or plastic wrap for less mess.
  5. Sprinkle a layer of all the spices and salt (to taste) over the salmon.
  6. Cut the lemon into thick slices and lay over the fish.
  7. Cover the baking pan with a lid or another sheet of foil and place in the oven with the sweet potato rounds until cooked through. Depending on the size and thickness, it may take 25-35 minutes.
  8. Once done, take the sweet potatoes and salmon out of the oven. Cut the salmon and stack between two pieces of sweet potatoes each.
Preheat oven to 425 degrees Fahrenheit. While it is heating up, cut the sweet potato into round slices 1/4 to 1/2 inch thick. The thicker the rounds, the longer they will cook. Don’t worry about perfection – just watch out for fingers! Next, put the rounds in a bag and pour a teaspoon or so of oil – just enough to give them all an oil bath. Spread the slicked rounds on a baking sheet lined with foil so they overlap as little as possible. Finally, pop them into the preheated oven for 40 minutes, flipping halfway through. Place the salmon skin down on a baking pan lined with foil. Pour a teaspoon of oil over the fish and spread it evenly using your fingers or plastic wrap for less mess. Sprinkle a layer of all the spices and salt (to taste) over the salmon. Cut the lemon into thick slices and lay over the fish. Cover the baking pan with a lid or another sheet of foil and place in the oven with the sweet potato rounds until cooked through. Depending on the size and thickness, it may take 25-35 minutes. Once done, take the sweet potatoes and salmon out of the oven. Cut the salmon and stack between two pieces of sweet potatoes each.

Nutrition Information

Per Serving: Calories: 416; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 125mg; Sodium: 710mg; Potassium: 1398mg; Carbohydrate: 12g; Fiber: 2g; Sugar: 4g; Protein: 46g

Nutrition Bonus:  Vit A: 223%; Vit C: 21%; Iron: 17%

Print
NULL
Coffee Lover's Collagen
Casey Cromwell Contributor
Casey (the College Celiac)
email
casey.cromwell@yahoo.com

Leave a comment

Your email address will not be published.

2 thoughts on “Salmon and Sweet Potato Sliders”

  2. Pingback: 13 Further Food Snacks Worth Watching the Superbowl For | Further Food

You Might Also Like

The BEST Roasted Carrots

By Dana Monsees

As far as vegetables go, roasting them is THE BEST. And these are THE BEST roasted carrots. ever. When I work with clients as a health coach, they’re always looking for new delicious ways to get more vegetables in their life – whether they actual...

Dairy Free High Protein Brownies

By Megan Densmore

I am a chocoholic. I also am gluten intolerant and very hypoglycemic.  I try to be aware of my sugar and dessert intake while in prep for my kettlebell sport competitions. If I am building muscle as an athlete I want to make sure the food I take in ...

Sugar Free Spiced Cinnamon Turmeric Apple Cider

By Further Food

When it’s a cold afternoon and you’re relaxing by the fire, there is nothing more appealing than having a hot, delicate drink. So try our Spiced Cinnamon Turmeric Apple Cider with Protein Boost, which combines the soothing qualities of apple cide...

Marinated Pork Tenderloin Traybake

By Holly Chandler

I love a simple dinner, but I still need it to be healthy and filling, even if it is quick! This pork dish is low in fat as it uses the loin, and is packed full of vegetables. Around this time of year I love to use seasonal ingredients, so this dish ...

Sun-dried Tomato and Olive Crusted Cod

By Megan Wolf MS, RD

This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. In this recipe, olives, sun-dried tomatoes, garlic and wh...

A Better For You Brew
Further Food Unflavored Collagen Peptides

100% Satisfaction Guarantee

30-day money back guarantee. No questions asked.

Send this to friend