Description
A quick, delicious, and nutritious salmon salad sandwich packed with protein and omega-3s — perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 12 ounces canned wild pink salmon (about 2 cans of 6 ounces each)
- ⅓ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 green onion, thinly sliced
- ¼ cup finely diced celery
- 2 tablespoons fresh lemon juice
- ¾ teaspoon dried dill or 1 tablespoon fresh dill
- ½ teaspoon salt
- 8 slices of sturdy sandwich bread (focaccia, ciabatta, or sourdough)
- Green leaf lettuce
- Thinly sliced cucumber (optional)
- Thinly sliced tomato
Instructions
- In a medium bowl, mix salmon, mayonnaise, green onion, celery, lemon juice, dill, and salt until well combined.
- Lightly toast the bread slices to prevent sogginess and add crunch.
- Spread the salmon salad on one slice of bread. Layer with lettuce, cucumber, and tomato. Top with the second slice.
- Cut in half and serve immediately. Great with chips or a side salad.
Notes
Use fresh salmon instead of canned for a gourmet version. Always toast your bread and drain canned salmon thoroughly for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 349 kcal
- Sugar: 1g
- Sodium: 889mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 38mg