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Salmon Salad Sandwich in kitchen background

Salmon Salad Sandwich

Isabel
This Summer Salmon Salad Sandwich is bright, herby and the perfect lunch to make on a hot day.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 6 ounce salmon or 6 oz can of tuna
  • 2 tablespoons mayo
  • 2 tablespoons parsley fresh, chopped
  • 1 teaspoon dijon mustard
  • 2 tablespoons red onion chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • ½ tablespoon olive oil plus more oil to drizzle on the bread.
  • Salt and pepper to taste
  • 4 ciabatta rolls I get mine from Trader Joe's
  • 2 tomatoes Sliced
  • 1 avocado sliced
  • ½ cup micro greens or arugula

Instructions
 

  • Flake the fish on a large bowl.
    1 6 ounce salmon
  • Add the mayo, dijon, lemon juice, parsley, onion, garlic and olive oil. Mix well to combine.
    2 tablespoons mayo, 2 tablespoons parsley, 1 teaspoon dijon mustard, 2 tablespoons red onion, 1 tablespoon lemon juice, 1 clove garlic, ½ tablespoon olive oil
  • Add salt and pepper to taste.
    Salt and pepper to taste
  • Slice the ciabatta bread and drizzle lightly with olive oil. Toast in a toaster oven or air fryer at 350F for about 3-4 minutes until lightly golden brown.
    4 ciabatta rolls
  • Add ¼ of the salmon mixture into 4 of the bread slices, top with tomato, avocado and sprinkle some salt and pepper.
    2 tomatoes, 1 avocado
  • Add the micro greens or arugula and the top of the ciabatta bread.
    ½ cup micro greens
  • Enjoy immediatly.
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