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Baked Salmon Sandwich

Makes 1 Serving

Macros: 357 Cal, Fat 12g, Carbs 28g, Fibre 4g, Protein 33g


142 grams Salmon Fillet

1/2 tsp Sea Salt

3 tbsps Unsweetened Coconut Yogurt

1 tbsp Fresh Dill (chopped)

1/4 head Green Lettuce (small, leaves separated)

1/4 Tomato (sliced)

2 slices Rye Bread


  1. Preheat the oven to 450ºF (232ºC) and line a baking sheet with parchment paper.

  2. Place the salmon on the baking sheet and season with sea salt. Bake for 15 minutes, or until the salmon flakes with a fork.

  3. Meanwhile, combine the coconut yogurt with dill.

  4. Layer the lettuce, tomato, salmon and coconut yogurt dill sauce between the slices of bread. Enjoy!


Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to two days.

Gluten-Free: Use gluten-free bread instead.

No Coconut Yogurt: Use mayonnaise or greek yogurt instead.

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