food

Salmon and Veggie Sandwich


This simple salmon sandwich that comes together in under 10 minutes is packed with nutrients and flavors!

I can’t believe I’m saying this, but as the 7th month of quarantine is upon us, I am starting to feel the burden of cooking. Some days, I walk around my kitchen multiple times, wondering what to eat and I’ve gotten tired of thinking about what to cook for each meal. Take out is a delicious and expensive option, so I really need to cut back on that. I want a balanced meal with all the nutrients, without spending much time cooking, and I realized that throughout quarantine, I had barely eaten any sandwiches. This realization made me pretty excited, because I quickly began to brainstorm many sandwich recipes that I could make in the following weeks. I came up with many combinations, most of them using ingredients I already have at home. With that said, look forward to more sandwich posts because I’ll be making lots of them!

This salmon and veggie sandwich is the first of many and it utilizes a salmon filet that had been sitting in my freezer for months. I garnished the rest of the sandwich with a simple onion cream cheese, cucumbers, tomatoes, and spinach. It doesn’t get much easier than that! I would opt for a smoked salmon, but am pretty cautious about consuming raw meat now. I pan-fried the salmon and seasoned with a sprinkle of salt and pepper. Afterwards, I removed any bones before placing it into the sandwich.

Using sandwich wraps?

Since hearty sandwiches tend to fall apart, I enjoy wrapping sandwiches in sandwich wrap tightly, which helps to keep all the ingredients intact and results in a beautiful cross-section! I will only use the wraps if the sandwich is packed with ingredients (like this one) or if I am packing to-go. I enjoy using this brown sandwich deli paper.


Salmon and Veggie Sandwich

yield: 1 sandwich

total cook time: 10 min.

Ingredients:

  • 2 large slices bread
  • 2-3 oz. salmon filet
  • 1 c. spinach leaves
  • 5 tomato slices
  • 1/2 cucumber (4 long slices)
  • 1 1/2 tbsp. cream cheese, softened
  • 1 tbsp. chopped green onions
  • 1/8 tsp. onion powder
  • salt and pepper to taste

Directions:

  1. Season the salmon filet with salt and pepper and pan-fry on each side until completely cooked and lightly browned, about 5 minutes on each side over medium heat.
  2. Remove bones from the salmon if there are any.
  3. In a small bowl, combine the cream cheese, green onions, onion powder, and a pinch of salt and pepper.
  4. Toast both breads and spread the cream cheese spread on one slice. Top with spinach, cucumber, salmon, and tomato.
  5. Wrap the sandwich tightly with sandwich wrap and slice to enjoy.

*Nutrition facts are estimates.

This post contains affiliate links, which I may receive a commission at no additional cost to you. 

Categories: food

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24 replies »

  1. About two weeks ago, I had salmon sandwich for brunch the whole week; alternating toasted multi-grain bread with avocado. It was so filling and lasted me all day!
    Love your veggie additions. Can’t wait to try it too! Thanks for sharing.

  2. I am on a diet right now. The last thing I want to think about is what I’m going to eat. Worse, I have to eat more often. And, I have to eat more of this and les of that. I’m turning breakfast into a habit so I don’t have to think about it. I fix a big pot and keep adding stuff to that post. I don’t add more meat, so when the meat is gone, I pack the rest of it and wash the pot.

    I’ve still got chicken in the pot. But, I am thinking about the next pot. Something hazelnuts and clams. It will be a new recipe. But, given my diabetes, I really cannot follow the recipe. Anyway, the next thing looks interesting.

    Cut down on thinking via habits.

    Enjoy!

  3. Perfect timing – was at the gym when this post came through! Had all the ingredients already aside from the green onion, so substituted with red onion. Hubby has gone low carb, so I smothered the cream cheese on the salmon directly and served it as a hot salad. I had mine with toasted Ezekiel bread, and my daughter is having hers on some leftover potato bread buns. Very versatile!

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