Description
Salmon Salad Sandwiches are a high protein lunch or dinner that’s quick and easy to make. Filled with fresh veggies and flaky salmon, you can enjoy it as a refreshing salad or sandwich filling.
Ingredients
Scale
- 1.5 lbs fresh salmon
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup red onion, finely diced
- 1 red pepper, finely diced
- 1/3 cup celery, finely diced
- 2 tablespoons fresh dill, minced
- 8 croissants, sliced in half and lightly toasted
- 2 tbsps Greek yogurt or mayonnaise
- 1.5 tbsps dijon mustard
- 1 garlic clove, grated
- 2 tbsps lemon juice
- salt and pepper, to taste
Instructions
- Preheat: Preheat the oven to 400℉ and season the salmon with salt and pepper.
- Bake: Place the salmon on a foil-lined baking sheet in the oven for 15-20 minutes or until the internal temperature of the salmon has reached 145℉. When the salmon is finished cooking, let it cool for 5 minutes before using a spatula to separate the salmon from the skin and transferring it into a medium-sized mixing bowl. Shred the salmon with two forks.
- Dressing: While the salmon is cooking, prepare the dressing by mixing the Greek yogurt, dijon mustard, garlic, lemon juice, salt and pepper together in a small mixing bowl.
- Combine: Add the diced red onion, red pepper, celery, dill, and dressing to the bowl with the shredded salmon and mix well to combine.
- Assemble: Place about 1/4 cup of the salmon salad on each croissant half and top with the remaining half and enjoy!
Notes
For a low-carb option, serve the salmon salad in lettuce wraps, on cucumber slices, or stuffed in an avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 364 kcal
- Sugar: 8 g
- Sodium: 366 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg