Whole30 Salmon Avocado Toast
Elevate your breakfast or brunch game with this vibrant and nutrient-packed Whole30 Salmon Avocado Toast. This recipe swaps traditional bread for roasted sweet potato slices, creating a wholesome and grain-free base that's perfect for those following Whole30 guidelines. Topped with creamy lime-infused avocado, succulent baked wild-caught salmon, and a medley of fresh garnishes like radishes, cilantro, and dill, each bite bursts with flavor and texture. With just 15 minutes of prep time and simple, fresh ingredients, this dish is as easy to make as it is beautiful to serve. Whether you're meal-prepping for the week or hosting a brunch, this savory, nutrient-rich recipe is sure to impress while keeping you energized and satisfied.
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Recipe Information
Ingredients
- 8 oz wild-caught salmon fillet
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 avocados
- 1 lime
- 0.25 teaspoon red pepper flakes
- 2 large sweet potatoes
- 2 tablespoons cilantro leaves
- 1 tablespoon fresh dill
- 3 radishes
Instructions
Preheat your oven to 400°F (200°C).
Place the salmon fillet on a lined baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of sea salt, black pepper, and garlic powder.
Bake the salmon in the preheated oven for 15 minutes or until fully cooked. Once cooked, remove from oven and let cool slightly.
Meanwhile, slice the sweet potatoes lengthwise into ½ inch thick slices. These will serve as your 'toast'.
Brush each sweet potato slice with the remaining 1 tablespoon of olive oil.
Place the sweet potato slices on a baking sheet and bake in the oven for about 10 minutes on each side or until tender and slightly crispy.
While the sweet potatoes are baking, cut the avocados and scoop the flesh into a mixing bowl. Add the juice of one lime, the remaining 0.5 teaspoon of sea salt, and the red pepper flakes. Mash together until you reach your desired consistency.
Finely chop the cilantro leaves and fresh dill, and then thinly slice the radishes.
Once the sweet potatoes are done, spread a generous amount of the avocado mixture onto each slice.
Flake the salmon carefully and arrange pieces on top of the avocado spread.
Garnish with chopped cilantro, dill, and sliced radishes before serving immediately.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 7046 mg | 306% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 43.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 5640 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
