Salmon Salad Sandwich

Salmon salad served on tangy pumpernickel bread makes for an easy dinner — a double batch will give you lunch the next day.

Photo by Luann L.
Adapted from eatingwell.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Adapted from eatingwell.com

Ingredients

  • 2

    can(s) (6- to 7-ounce) boneless, skinless wild Alaskan salmon, drained

  • 1/4

    cup(s) minced red onion

  • 2

    tablespoon(s) lemon juice

  • 1

    tablespoon(s) extra-virgin olive oil

  • 1/4

    teaspoon(s) freshly ground pepper

  • 4

    tablespoon(s) reduced-fat cream cheese (Neufchâtel)

  • 8

    slice(s) pumpernickel bread, toasted

  • 8

    slice(s) tomato

  • 2

    large leaves romaine lettuce, cut in half

Directions

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. Carb Servings: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: