I’m on a veggie kick lately. Maybe it’s the new urge to eat healthier or maybe it’s just a passing trend, but whatever it is, I’ve stumbled onto some gold! Potatoes are a tricky veggie because they’re starchy and filling and hugely delicious, which must only mean that it’s a trap. And sure, they’re loaded with carbs and some research has suggested that white potatoes (no matter the serving style) can be attributed to weight gain, but they’ve also proven to be a solid source of potassium, vitamin C and B and fibre. I’m a big fan of the potato, but above the normal, everyday russet potatoes, I have an even softer spot for sweet potatoes/yams. So allow me to amend myself a bit: when I say I’m on a veggie kick, it’s mostly a root veggie kick.

While craving fish and burgers like no one’s business  the other day, I decided to have the best of both worlds and some and make some sweet potato and salmon sliders. The key to this dish is the subtle substitution of bread with baked slices of sweet potato. It’s an easy, fun and tasty dish that I’ll be testing on my god-kids very soon.


  • 1 large sweet potato – sliced into 1/2 inch thick rounds
  • 1 salmon fillet
  • fresh baby spinach
  • fresh parsley
  • tarter sauce (home made or store bought)
  • 1 sliced lemon
  • 1 tablespoon olive oil
  • salt and pepper

Preheat your oven to 350 degrees. In a bowl toss your sweet potato slices with olive oil, salt and pepper, then transfer them onto a baking tray. Make sure not to overlap the slices to allow them to cook evenly. On some aluminum foil, place your slices of lemon and rest the salmon fillet overtop them. Add a tiny amount of olive oil to the salmon and sprinkle with salt and pepper. Place another slice of lemon on top of the salmon and fold the foil over the salmon and lemon, loosely wrapping it all together. Add foil wrapped salmon and the tray of sweet potato to the oven and let bake for 20-25 minutes (or until the sweet potato is a rich golden orange and can be poked easily with a fork), flipping the sliced sweet potato at the half way mark. Once everything is done, remove the salmon and potatoes from the stove and allow to cool for 5 minutes. The salmon should be moist and easily flaked apart using a fork. Using two slices of sweet potato per slider, add some tarter sauce to one side, some flaked salmon pieces and a few leaves of spinach before topping it off with the other slice of potato. And there you have it. Easy, quick, practically mess-less sliders that you’ll be ravenous to have more of. Trust me…this recipe was for intended for two…I ate it all. And felt horribly full after.