Ingredients
2 salmon fillets (6 oz each)
1 tbsp olive oil
Salt and pepper to taste
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp lemon juice
2 slices thick-cut whole grain bread
1/4 cucumber, sliced
2 lettuce leaves
Instructions
Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper. Sear for 4-5 minutes per side or until cooked through.
In a bowl, mix Greek yogurt, chopped dill, and lemon juice.
Flake cooked salmon and combine with dill yogurt sauce, mixing well.
Toast bread if desired. Layer lettuce, salmon mixture, and cucumber slices on each slice of bread. Top with another slice.
Notes
Use canned salmon (drained) for quicker preparation.
For extra crunch, add shredded carrots or red onion.
Store leftovers in an airtight container for up to 2 days.
Substitute dill with parsley or chives if preferred.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Searing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg