Lunch
Salmon Salad Sandwich
Wild Alaskan salmon blends with red onion, bright lemon, and olive oil into a fresh, peppery salad. Spooned over cream cheese on toasted pumpernickel and finished with tomato and crisp romaine, each bite tastes rich, tangy, and deeply satisfying.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 283
- Protein
- 22g
- Carbs
- 29g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 607mg
Ingredients
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
- 1/4 cup minced red onion
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp freshly ground pepper
- 4 tbsp reduced-fat cream cheese (Neufch
- 8 slices pumpernickel bread, toasted
- 8 slices tomato
- 2 large leaves romaine lettuce, cut in half
Instructions
- Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.