1. Preheat the oven to 200C/400F.
2. Remove the stalks from the mushrooms and wash them thoroughly (don’t throw the stalks away as they can be used in another dish).
3. Cut the tomatoes into four thick slices, cutting the tops and bottoms off.
4. Place the salmon, mushrooms and tomatoes onto a baking tray.
5. Brush with coconut oil and top with chopped dill and sea salt.
6. Cook for 10 minutes in a preheated oven.
7. Assemble the stacks with mushrooms at the bottom, followed by alternating layers of salmon and tomato.
8. Serve with paprika, a few sprigs of fresh dill and a twist of lime.