Fueled: Salmon Flatbread Open Sandwich

Everyone needs a new open faced sandwich for summer…. and this one came together beautifully. Thanks Grace for being my sous chef!

Salmon Flatbread Open Sandwich

2 1/2 lb. salmon fillet

1 lemon

1/2 cup fresh dill

Kosher salt

Avocado oil or olive oil

Garlic powder

Prepare your salmon. Line a baking sheet with parchment paper. Place your salmon fillet on the baking sheet. Season with a light drizzle with oil, chopped fresh dill, thinly sliced lemon, Kosher salt and some garlic powder.

Turn the oven on to 425 degrees, and place the salmon into the cold oven. Bake for 22 minutes, remove form the oven and set aside.

While the salmon is cooking, make your flatbreads. You can find my recipe here. Bake according to the recipe. Set aside.

Make your sauce.

Feta Yogurt Sauce

4 oz. Greek Feta

1 cup Fage 5% yogurt

1 lemon juiced

1/2 tsp. Kosher salt

Toppings:

Fresh basil, balsamic glaze, tomatoes, cucumber, pickled onions, feta yogurt sauce, and arugula.

Slice your salmon into 8 equal pieces.

Then take our warm flabread and give it a good dollop of feta yogurt sauce. Place a slice of salmon onto the yogurt topped flatbread.

Top with fresh basil, balsamic glaze, tomatoes, cucumber, pickled onions, feta yogurt sauce, and arugula.

This recipe makes 8 small flatbreads. Happy dinnertime! xo