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
Preheat the oven to 450ºF (232ºC) and line a baking sheet with parchment paper.
Place the salmon on the baking sheet and season with sea salt. Bake for 15 minutes, or until the salmon flakes with a fork.
Meanwhile, combine the coconut yogurt with dill.
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.