Salmon Bites with Sweet Potato ‘Buns’

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Sweet potatoes “buns” are filled with roasted flaked fish, lettuce, and tomato for tasty salmon bites you can enjoy anytime!

How cute are these sweet potato salmon bites? These savory bites are made up of all things Paleo, which means you can enjoy them with zero guilt.

Not only are these salmon bites snack-worthy, but they’re also surprisingly filling! They make an awesome after-school snack or a shareable appetizer for guests.

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But don’t let their small size fool you! These bite-sized beauties pack in some major nutrition to help detoxify your body and increase your omega 3 intake. Try shopping for wild-caught salmon instead of conventional farm-raised versions to reduce your exposure to toxins, hormones, and antibiotics.

Additionally, these bites take no more than 15 minutes to make. Simply roast the sweet potatoes in the oven, cook the salmon on a skillet, and use toothpicks to keep your mini-burgers in place. Toothpicks aren’t necessary, but they definitely help hold everything together so your presentation is neat.

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time
Total time:15 MINS
Cook Time:10 mins
Prep Time:5 mins
Serves:7

Salmon Bites with Sweet Potato ‘Buns’

Tools

  •  Baking Sheet
  •  Large Skillet

Ingredients

  •  2 sweet potatoes
  •  1 salmon filet, thawed
  •  1 medium-sized tomato, chopped
  •  1/4 cup lettuce or spinach
  •  3 T olive oil
  •  Salt and pepper to taste

Instructions

  •  Preheat oven to 400°F.
  •  Chop sweet potatoes into 1/2″ slices and place on a baking sheet; drizzle 2 tablespoons overtop and place in oven. Cook potatoes for 5 minutes, then flip them over and cook for another 5 minutes.
  •  While the potatoes are roasting, cook the salmon. Heat a large skillet with 1 tablespoon olive oil and place the salmon, skin side down, in the skillet. Cook until both sides are slightly golden and salmon is soft to cut.
  •  While the potatoes are roasting, cook the salmon. Heat a large skillet with 1 tablespoon olive oil and place the salmon, skin side down, in the skillet. Cook until both sides are slightly golden and salmon is soft to cut.
  •  Once the salmon is done, cut it into bite-size pieces (the “buns”).
  •  Stack a piece of salmon, piece of tomato, and 2-3 spinach/lettuce leaves on top of 1 sweet potato slice, and then place another sweet potato slice overtop. Use a toothpick or skewer to hold everything together.
  •  Enjoy!

Tip: Try adding in a bit of avocado for a creamy, silky layer!

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